Pasta cooked in red wine – that was one of the notes scribbled down on my to-do list that I keep on my computer table. For a while I wasn’t quite sure what to do with it… with the red wine pasta, that is. I couldn’t imagine mixing it with a sauce of any sorts. And then I was worried the wine would make it taste rather acid. Oh well, if you don’t try it, you’ll never know, I said to myself. The idea of making the pasta into salad came to me while I was preparing radicchio salad. It was one of those “that’s it!” moments. Why to complicate! And so my red wine pasta became a salad – and a very delicious one, too.
As for the wine choice, I opted for a fruity merlot which, I think, paired extremely well with radicchio. You could try using other red wine, of course – I’m by no means saying my option was the best one. The proceedure is pretty simple after you decide on the wine:water proportion. I settled for 2 parts wine, 1 part water. You simply bring it to boil, skim off the wine foam, add salt and cook your pasta (fusilli bucati corti aka my choice) till al dente. While the pasta cooks, prepare the radicchio salad, mixing it with some cooked brown beans (or other legumes) and a simple vinaigrette: in my case that meant extra virgin olive oil, salt and red balsamic vinegar. Drain the cooked pasta and let cool (I added a few drops olive oil to it to prevent it from drying), then mix with radicchio salad. I served it with some crumbled feta cheese. I can’t wait to make this salad again! I liked everything about it – even though the smell of warm pasta wasn’t exactly what I would call appealing. Once cooled, its smell and taste improved significantly. I even let the salad rest in the fridge for an hour before eating and thought that was a jolly good idea.
So, what do you think? Doesn’t it look nice??