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Dinner Tonight: Red Wine Spaghetti with Broccoli

I've long been mildly interested in the idea of cooking pasta in red wine, having seen it a couple times in various recipes, but before now I'd never tried it. Mostly, it just seemed like a waste of wine. But after a dinner party guest had bequeathed me a very, very mediocre bottle of Tempranillo that I'd been trying to finish (it wasn't going well), this recipe came across my path while I was searching for a broccoli recipe. So I figured it was worth a shot.

The recipe, from Gourmet, cooks the pasta for half the time in regular salted water, then finishes it absorption-style in the wine. The wine gives the spaghetti not only that crazy color, but also an interesting tang, something slightly acidic and, admittedly, pretty tasty. Though the broccoli was a straightforward affair with garlic and red pepper flakes (straightforward, but delicious), together with the pasta it ended up being a surprisingly elegant and off-beat dinner.

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