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Chianti is one of Italy's most emblematic wines, produced in the hills between Florence and Siena and protected by the symbol of the black cockerel that endorses every bottle of Chianti Classico. Winemaking is a huge part of Tuscan rural life.
The wives of vineyard employees, having had access to lots of scarti , devised this local traditional dish, also known as pasta alla Chiantigiana. What is particularly wonderful about this dish is that it works well with wine that has been sitting around for a few days and you're desperate to get rid of. That wine that is no longer any good for drinking can be turned into a tasty meal by cooking it down with onions and pancetta and tossing it with pasta. Adding wine to the pasta cooking water also imparts some of its color to the spaghetti. The recipe also works well with less wine if you only have half a bottle knocking around; the taste will just be more subtle.I usually set the timer for pasta to 2 minutes before the package instructed cooking time for al dente, this means I can keep an eye on it and avoid it overcooking.
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