With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
This quick and satisfying weeknight meal pairs well with a young Nero d’Avola.
Ingredients:
Directions:
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
In a smaller saucepan, heat water to a simmer.
In a large sauté pan, heat the olive oil over medium. When the oil is hot, add the pepper flakes and garlic, and sauté for 30 seconds. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
While the pasta is resting, add a tablespoon of vinegar to the small saucepan of simmering water and carefully poach 4 eggs for 3-4 minutes. Toss the pasta briefly with the breadcrumbs and plate on individual plates and nestle a perfectly poached egg on top of each pasta serving. Garnish with parsley and ground pepper. Makes 4 servings.