We will need spaghetti and red wine. Choose a full-bodied wine and "drinking", i.e. an inexpensive but pretty high quality. As the Italians say, you should not hesitate to drink it. There are two ways of cooking pasta in wine. First – you need to mix water and wine in a 1:1 ratio and boil the macaroni as usual. If you, like me, not like this wine splurge, you can cook the pasta the second method to which we now proceed. The wine will spend a total of a little less.

Boil spaghetti to the state "al dente" as usual in salted boiling water. Reducing cooking time by 1-2 minutes from that indicated on the package. For example, spaghetti Rustica from Divella will take 6 minutes instead of 7.

Unfold the pasta in a colander.

In the saucepan where you cooked spaghetti, pour the wine. Bring to a boil.

Drop the spaghetti in the wine and cook for another 4 minutes. During this time, the pasta will absorb the taste and aroma of the wine and will acquire a violet-brown hue. If you are using white pasta, you can cook them in the wine for 2 minutes, because they better absorb the liquid.

Get rid of the excess wine and then do with the pasta to your liking. Enough to fill the spaghetti with a mixture of butter and olive oil with roasted garlic in it and sprinkle with parsley. Or add the bacon, ricotta, walnuts and serve, sprinkled with Pecorino. Today we will provide drunken spaghetti with black olives, capers and cheese.

Warm up olive oil in a frying pan. Lightly fry in it the chopped garlic and paprika.

Place the spaghetti in the pan, add olives, capers and all mix.

And immediately submit to the table, sprinkled with flakes of cheese. A good accompaniment to the dish is the wine that was selected for cooking pasta.