Long, long ago I watched some TV chefs boil pasta in a mixture of water and red wine. It seemed like a good idea, but varying Internet reviews reported that the wine only changed the color of the noodles, not really the taste.
So I moved on with my life, and continued to boil my pasta in clear, salty water, and serve the average pasta with a nice glass of wine on the side.
But I read more about how jarred pasta sauces contain weird things that drive up the calorie count, and my dread of firing up the stove to brown lots of meats and make my own sauce on a hot July afternoon grew exponentially, I went back to the pasta-in-wine concept. I had a half a bottle of red wine (purchased at Lemon Creek during last summer’s annual trip to Michigan wine country) left over from the previous weekend, I figured I had nothing to lose.
If it turned out really badly, I still had enough eggs in the house for omelets. And you can put ANYTHING in an omelet.
I used this recipe for from Real Simple magazine, and after a quick trip to Whole Foods for some cheese, I was in business (I did substitute lemon pepper for lemon zest and pepper, which seemed to work just fine, and I always use whole wheat pasta).
The pasta had a savory taste without being vinegar-y, and the lemon freshened the whole thing up considerably. The Romano cheese was a nice sharp taste to round the whole thing out.
A fine summer meal.