Spaghetti cooked in red wine. Pictures by Keri White
I saw a dish for this a few months ago while scrolling Instagram and was captivated. Pasta resembles manna to me, and I’m constantly looking for brand-new and intriguing preparations.
I fine-tuned the original a bit, and the results were amazingly helpful for such an easy meal. When I explained the plan to my hubby, he was rather hesitant, however he went along and, in the end, he loved the dish.
I utilized a top quality dry pasta for this and cooked it extremely al dente– the crisp “bite” in the center of the noodle contributed to the toothsome interest of the dish.
Get Jewish Exponent’s Newsletter by e-mail and never miss our top stories
We do not share data with third party vendors.
Cooking the spaghetti in red white wine was a special method– it changed the color of the noodle and added to the flavor. And the truth that dinner was ready in about 10 minutes was a dream for the cook.
Spaghetti Cooked in Red Wine
Any long, ribbon-like pasta would work here– linguine, capellini, and so on 1 1/2 cups remaining red white wine
6 cups water
1/2 pound spaghetti or other long pasta
1/4 cup pine nuts
2 tablespoons olive oil, divided
3 cloves garlic, sliced very finely
Pinch of salt
1/4 teaspoon red pepper flakes (or more to taste)
Little handful of fresh parsley, chopped
1/3 cup Parmesan cheese
In a dry frying pan, toast the pine nuts over medium heat. Watch them carefully, and stir them so they toast equally; when they are fragrant and beginning to brown, eliminate them from the heat, and set them aside.
Heat the wine, water and a generous pinch of salt to a boil, and cook the noodles to al dente (1 minute less than package advises).
While the pasta cooks, heat 1 tablespoon of oil in a skillet with the salt, garlic and red pepper on medium heat. Do not brown the garlic; simply let it cook until soft.
Reserve 1/4 cup of the pasta cooking liquid, and drain the pasta.
Put the prepared pasta into the frying pan with the reserved liquid, and stir well. Add the pine nuts, parsley and cheese. Stir to mix, and serve right away.