{Video Recipe} Spaghettoni with Red Wine Tomato Sauce
Last week I talked about the beauty of food boxes and without further ado here is the full video-recipe for Spaghettoni with Red Wine Tomato Sauce made with delicious high quality Italian artisanal products.
P.S. If you want to support small Italian artisans who have outstanding quality products head over to augustoitalianfood.com . Just for italicana kitchen followers you can get a 10% discount at checkout by entering in ITALICANAKITCHEN. Buon appetito!
Note: This post is not paid by augusto italian food. All thoughts and opinions are my own.
Spaghettoni with a Red Wine Tomato Sauce
Prep time
Cook time
Total time
Spaghetti with Red Wine Tomato Sauce is a delicious Italian pasta dish that is made with high quality artisanal products from AuGusto Italian Food.
Cuisine: Italian
Serves: 4
Ingredients
- Extra virgin olive oil, as needed
- 1 garlic clove, cut into thick slices
- 1 shallot, cut into thick slices
- 400g Peeled San Marzano DOP Tomatoes
- ¼ cup still red wine
- 1 teaspoon milk
- 2 anchovy fillets, under oil
- 2 teaspoons capers in salt, desalinated
- 3 pinches of dried oregano
- 1 handful of fresh basil, chopped
- Salt and black pepper, to taste
- 400g of Spaghettoni (or spaghetti)
Instructions
- Bring a large pot of water to boil, add course salt and cook the pasta for 15 minutes.
- Put some extra virgin olive oil in a large pan and over low heat, cook the shallot and garlic for a few minutes to give flavor to the oil. Discard the shallot and garlic.
- Add the tomatoes and smash them in the pan with a wooden spoon. Bring to a simmer then add the red wine, milk, anchovies, capers, oregano and bay leaves. Continue to simmer for 5-10 minutes or until the sauce has thickened. Add the basil and season with salt and black pepper, to taste.
- While the pasta and sauce are cooking, pour yourself a glass of wine. Drain the pasta, keeping some of the water aside in case you need to thin the sauce. Mix the pasta with the sauce until the sauce has been thoroughly distributed. Serve with freshly grated Parmesan cheese. Buon appetito!
Notes
You can also use tomatoes with the skins, but you will need to blend the sauce in a food processor before mixing it with the pasta.
Unlike shopping at a supermarket, I can instantly understand all the details of producers, the list of ingredients and raw materials and the method of production while shopping online. Reading the minuscule back labels of products when I am standing in the crowded and stuffy supermarket aisle is burdensome and inefficient. On the internet, however, I can easily get all the information I need to make informative choices on what I should feed my body to keep it feeling good (and who to give my money).
Because my experience was exceptional, I decided that I wanted to be part of promoting these artisanal products in Italy and abroad. One of things I hate the most is going back home to America where it’s hard to find high quality Italian ingredients. Often times what I find aren’t truly Italian products, or I find them hidden away in some obscure specialty store. Therefore, I decided to accept the challenge with AuGusto Italian Food. The company is run by an awesome and down-to-earth group of guys that share my same values. Over the course of the next few months I’ll be creating original recipes with products that I like and that you can find in their food boxes. You’ll be able to find these recipes on my blog and a hardcopy inside their box. You can also check out the video recipes to easily see how the recipes are put together in a matter of minutes to create a simple wholesome Italian meal. Here is the trailer to the first one for Spaghettoni with Red Wine Tomato Sauce. (It’s in Italian but you can follow along with the pictures. I promise my on camera Italian speaking skills will get better with practice!)