2 (3 1/2 liter) bottles red wine
2 tablespoons olive oil
2 cloves garlic, minced
1 (28 ounce) can tomato paste
1 teaspoon dried tarragon
1/2 cup parsley powder
1/2 cup chopped fresh parsley
1 pinch dried thyme
1 teaspoon salt
1 teaspoon dried basil
2 tablespoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
Heat olive oil in a large saucepan or skillet over medium heat. Saute garlic, tomatoes, green pepper and pimento. Remove from heat, and pour over cooked pasta. Toss to coat. Squeeze olive oil mixture through one end of noodle tube until evenly coated. Keep noodle tube on a serving platter. Reserve 1/2 cup as garnish.
Grill pasta in preheated olive oil a minimum of 4 hours, or to desired doneness.
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