It’s lovely to go about making everything merry and bright, but it sure takes a lot of huffing and puffing. Here’s a weeknight meal that’s perfect for the holiday season: filling, festive and on the table in 15 minutes flat.
Add a few glugs of red wine to your pasta pot and turn ho-hum into ho-ho-ho! Choose an inky, jewel-toned red, like Garnacha or Tempranillo, and trim the plate with a dash of greenery and a flurry of cheese.
Serves 4 to 6
1 pound pasta (your favorite shape of standard white pasta, as opposed to whole wheat, spinach, etc.)
2 cups, plus 2 tablespoons red wine, such as Garnacha or Tempranillo
2 teaspoons salt
3 tablespoons extra-virgin olive oil
Fresh basil or parsley leaves, for garnish
Grated Parmigiano Reggiano cheese, for serving
In a 6-quart pot, bring wine and 5 cups of water to a boil; add salt. Cook pasta until al dente; drain, return to pot and toss with olive oil and remaining 2 tablespoons wine. Garnish with herbs and cheese.
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