Drunken pasta is a quick meal which will satisfy all your tastebuds so get that big pot boiling with a large amount of water.

Once the water starts to boil, add a handful of rock salt and stir the water using a wooden spoon to help the salt dissolve.

To make the pasta al vino, take careful note of the cooking time on the packet (of pasta) – and when you cook your chosen pasta, only cook it in the boiling water for half this time.

Put a large size fry pan on the stove at a medium heat and add the butter, letting it melt down before adding the garlic and gently stirring it through.

Chilli flakes are optional for drunken pasta, but if you like the little kick they give your dish, be as generous as you like, adding some at this point and again mixing it well.

Once the garlic has started to brown, pour in half a bottle of merlot and leave to simmer.

At this point, the pasta should be half cooked, so strain it from the water and add it into the pan with the wine, letting it all dance together!

Mix this well using a wooden spoon, and add the olives, parsley and half a glass of pasta water.

Keep an eye on your cooking time and continue to mix the drunken pasta so that it is completely smothered in wine.

Then freshly grate pecorino cheese on top using a hand grater for either small or large shavings of the cheese and mix once again or toss it in the pan if you can every so often so the sauce completely smothers the pasta.

When the cooking time for the drunken pasta is up, your dish is ready!

E ora si mangia, Vincenzo’s Plate….Enjoy!