Michael Natkin's peppery absorption-cooked red-wine capellini (Cook the Book) from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on October 19, 2020

    I had been wanting to make this recipe for some time, and was at first sorely disappointed in it. For one, the author does not include enough salt - two pinches, for a pound of pasta?? Next time I'd either use salted water (as one does for pasta) or broth. I added a bunch of salt, but it would have been better to cook the pasta with it. And then it just didn't have as much flavor as I expected. I would've called this a total bust, but we ate it cold the next night with parmesan cheese and I liked it quite a bit more - felt like I could taste the wine and the toast in the pasta. Would MAYBE make again; toasting the pasta the night before. It was handy to cook the veggies along with the pasta.

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