Red Wine Spaghetti with Toasted Breadcrumbs

Deep, Patient, and Quietly Bold

There is something almost meditative about reducing an entire bottle of wine down to its essence — watching it darken and concentrate over the slow heat, filling the kitchen with something between a cellar and a kitchen garden. Red wine pasta is a dish built on patience and conviction. It asks you to commit, to wait, and to trust that what's happening in the pot is worth the time. The reward is a depth that feels ancient, finished with the soft crunch of toasted breadcrumbs and the quiet punctuation of capers and olives.

Ingredients

• 1 package Alessi Organic Spaghetti Alla Chitarra
• 750 milliliters red wine
• 7 tablespoons Alessi Garlic Puree
• 1/2 cups Alessi Seasoned Italian Style Bread Crumbs
• 1 1/2 tablespoons Alessi Pine Nuts
• 1 1/2 tablespoons Alessi Balsamic Capers
• 10 ounces grape tomatoes
• 2 tablespoons pitted Calamata olives, sliced
• 1 tablespoon coarsely crushed fennel seeds
• 2 tablespoons crushed red pepper flakes
• 6 tablespoons butter
• 6 tablespoons Alessi Extra Virgin Olive Oil
• finely grated parmesan (for serving)
• lemon zest (for topping (optional))
• Alessi Sea Salt and Black Peppercorns, to taste

Instructions

1. Combine 5 TBS garlic puree and 3 Tbsp. oil in a small bowl.
2. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil.
3. Add 1 TSP red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes.
4. Add wine, increase heat to medium-high, and bring to a boil.
5. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt.
6. Cover and keep warm.
7. Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time
8. In a large large skillet over medium heat, brown the remaining 2TBS of garlic puree.
9. Add the crushed fennel seeds, pine nuts, and 1 TSP red pepper flakes along with the bread crumbs and let heat together until the flavors meld.
10. Drain the pasta, reserving the cooking water.
11. Add pasta to sauce, along with 4 Tbsp. butter, balsamic capers, calamata olives, and grape tomatoes to pasta sauce.
12. Set pot over medium heat and bring sauce to a simmer.
13. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes.
14. Taste and season with more salt if needed.
15. Drizzle with olive oil and add additional pasta water if moisture is needed.
16. Divide pasta among bowls; top the pasta the toasted bread crumb mixture adding parmesan and lemon zest, if desired.