My only comment and caution is, however, that when using wine in pasta sauces to always use a wine with subtle flavours and nothing too overpowering, as wine is meant to be a complimentary to the other flavours, not the main flavour itself.
I should mention that I am Gluten Intolerant and as such use GF spaghetti, hence why in the photo the pasta is not as dense nor pale as traditional Wheat Pasta.
500g Spaghetti, uncooked
2 tbs Olive Oil
1 tsp Chilli, minced
¼ cup dry white wine
2 cloves Garlic, minced
1 tsp basil, dried (or 2 tbs fresh, chopped)
Grated Parmesan, to serve
1. After brining water to boil in your largest pot, and salting liberally, cook spaghetti as per packet instructions. The reason I say “as per packet instructions” is because Gluten Free Pasta takes considerable less time to cook than traditional Wheat Pasta.
2. Whilst the Spaghetti boils away, mix your Oil, Chilli, Wine, Garlic, and Basil in a bowl and set aside.
3. Once the Spaghetti has cooked, drain pasta and decant into your serving bowl.
4. Now this next step really is quite simple: pour your sauce over your pasta and stir through, sprinkle with some grated parmesan, and then as a wonderful side dish to add a bit of heat to your main meal!