Red Wine Spaghetti
Cooking with red wine is a fast and easy way to impart rich and luscious flavor to all sorts of recipes with very little effort, like spaghetti!
Ingredients
- 6 cups water
- 3 1/4 cups red wine
- coarse kosher salt
- 12 ounces uncooked spaghetti `
- 1/4 cup California Extra Virgin olive oil
- 1/4 cup minced yellow onion or shallots if desired
- 3 cloves garlic
- 1/4 teaspoon crushed red pepper flakes we like to use Calabrian pepper flakes.
- 2 tablespoons capers
- 1/2 cup finely chopped herbs you can use all parsley, all basil, or a combination of both.
- 1 cup toasted walnuts roughly chopped
- 1/2 cup grated Romano or Dry Jack cheese
- freshly ground black pepper
Instructions
- In a large pot combine the water and 3 cups of red wine. Season the water with a few large pinches of kosher salt and bring it to a boil.
- Add the pasta and cook, stirring regularly, until al dente. Reserve 1/4 cup of cooking liquid, then drain the rest of the cooking liquid and set the cooked pasta to the side.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and cook for 1 - 2 minutes until softened and translucent.
- Add the sliced garlic, red pepper flakes, and capers to the skillet. Cook for an additional minute. Add the remaining 1/4 cup of wine, reserved 1/4 cup of pasta cooking liquid, and bring to a simmer. Stir in the pasta and cook for 1-2 minutes until the liquid has been absorbed.
- Add the herbs, nuts, and Romano cheese along with the remaining 2 tablespoons of olive oil and toss together. Season with salt and pepper then serve immediately with extra grated Romano cheese.
Video
Notes
This recipe is adapted from Food & Wine's recipe which was originally adapted from New York City pastry chef Gina DePalma's recipe.
Nutrition
Calories: 852kcalCarbohydrates: 75gProtein: 20gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 16gMonounsaturated Fat: 14gCholesterol: 13mgSodium: 299mgPotassium: 646mgFiber: 5gSugar: 5gVitamin A: 736IUVitamin C: 12mgCalcium: 225mgIron: 4mg
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