Prep 45 mins
Cook 0 mins
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 :-)
- 2267.96 g red seedless grapes, stem & wash
- 354.88 ml dry red wine
- 4.92 ml anise seed, crushed
- 0.59 ml ground cinnamon
- 2 whole cloves
- 1 orange, zest of, shredded
- 0.25 ml salt
- 1.23 ml black pepper
- 453.59 g spaghetti or 453.59 g linguine
- 177.44 ml pistachio nut, shelled and chopped (optional)
- 113.39 g ricotta cheese (optional)
- Chop grapes in a food processor.
- Pour into a large pan with the wine, spices, zest and salt and pepper.
- Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often.
- Strain & Set aside.
- Cook pasta as directed on package until al dente and drain.
- Toss the hot pasta with the grape sauce.
- Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.
I've just noticed this recipe, which sounds totally mouth-watering. I have visitors coming over from UK (I live in France) next week and hope to "experiment" with this recipe one evening.