January 4, 2013

Red Wine Spaghetti with Walnuts and Parsley

Photograph taken by Britta Lokting.
I've never cooked pasta in wine before. It gave the spaghetti a soft purple color and a sweet taste. This dish is easy and doesn't require many ingredients. For next time however, I would add at least double the amount of red pepper flakes (I like a lot of spice) and more of the reserved wine liquid; it was a tad dry. It's important not to cook down the liquid too much in the skillet; we left the pasta cooking while making a salad and I think that added to the dryness. 

5 cups water
3 1/4 cups red wine
3/4 pound spaghetti
1/4 cup olive oil
4 garlic cloves, thinly sliced,
1/2 teaspoon red pepper flakes
1/2 cup walnuts toasted and chopped
1/2 cup grated parmesan cheese
salt & pepper

To make:
In a sauce pan, combine the water with 3 cups of red wine. Add salt and boil.
Cook the spaghetti until al dente. Drain and reserve 1/4 cup of cooking liquid.
In a skillet, heat two tablespoons of olive oil. Add garlic, crushed red peppers and salt. Cook for one minute.
Add the remaining 1/4 cup red wine and the reserved cooking liquid and bring to a simmer.
Stir in the drained spaghetti and cook until liquid is nearly absorbed.
Add chopped parsley, walnuts, 1/2 cup of grated cheese and two tablespoons of olive oil. Toss.
Season with salt and pepper. Serve with grated cheese on top.

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