Red Wine Pasta with Romano

Hands-on-time: 15 minutes/Total time: 20 minutes/Serves 4 to 6

1 lb dried linguine
2 tablespoons kosher salt
1/2 bottle (1-1/2 cups) red wine
1-1/2 tablespoons extra virgin olive oil
1/3 cup (2 ounces) shaved Romano
1/2 teaspoon black pepper, preferably cracked
1 teaspoon grated lemon zest

Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes. As the linguine cooks, bring the wine to a simmer in a small sauce-pan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes. Remove from heat, add the oil and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper and lemon zest.