Serves 4-6 people
400g (14 oz) linguini or other long pasta2-3 garlic cloves, slightly crushed and peeledOlive oil500 ml (2 cups) of a full-bodied red wine (see Notes)Salt and pepperA handful of pitted black olives, perferably Gaeta or nicoise (optional)A few sprigs of parsley, finely chopped (optional)
Put the pasta on the boil, cook in well salted water until al dente.
While the water is coming to a boil, sauté the garlic cloves in olive oil in a large skillet. When the garlic cloves are just beginning to brown, remove them. Then add the red wine. Let the wine reduce until it is quite syrupy. Just before the wine is fully reduced, add the olives if using.
When the pasta is done, drain it (but not too thoroughly) and add it to the skillet with the wine reduction. Mix the pasta and wine reduction well, and let the pasta absorb the wine almost entirely. The pasta should remain quite moist, so it ‘slithers’ around.
Serve the pasta immediately, if you like with a sprinkling of parsley on top for color (although I actually like the darkness of the dish without it).
Via Mariano Pallottini