From "The Italian Country Table" by Lynne Rosseyyo Kasper. Wonderful pasta dish. Try the sauce with other things. I onces used it drizzeled over fried green tomatoes and mozzarella cheese. Use the best grapes you can get. They should be nice and sweet for this. Don't trust my cooking times EVER. Oh, and this is great for kids since it turns the pasta purple :-)
My Private Note
Units: US | Metric
- 5 lbs red seedless grapes, stem & wash
- 1 1/2 cups dry red wine
- 1 teaspoon anise seed, crushed
- 1/8 teaspoon ground cinnamon
- 2 whole cloves
- 1 orange, zest of, shredded
- 1 pinch salt
- 1/4 teaspoon black pepper
- 1 lb spaghetti or 1 lb linguine
- 3/4 cup pistachio nut, shelled and chopped (optional)
- 1/4 lb ricotta cheese (optional)
- 1Chop grapes in a food processor.
- 2Pour into a large pan with the wine, spices, zest and salt and pepper.
- 3Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often.
- 4Strain & Set aside.
- 5Cook pasta as directed on package until al dente and drain.
- 6Toss the hot pasta with the grape sauce.
- 7Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.
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Nutritional Facts for Pasta of the Grape Harvest
Serving Size: 1 (410 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 891.7
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 59.5 mg
- Total Carbohydrate 190.5 g
- Dietary Fiber 8.9 g
- Sugars 90.4 g
- Protein 19.1 g
The following items or measurements are not included:
oranges, zest of