As I wrote in this post, Italian food may be intimidating to some, but really it’s all about simplicity, few ingredients, but big flavor. This recipe definitely embodies that philosophy. It has eight simple ingredients (two of which I added for some extra flair), takes about 15-20 minutes to make, uses only two pans, and still manages to be delectable. It’s also genius if you ask me – who says pasta has to be boiled in water? Why not…gee, I don’t know, red wine anyone? Sure, why not. The Italians call it spaghetti ubriachi, or “drunken spaghetti”, an appropriate and adorable name.
Drunken Spaghetti (Red Wine Spaghetti) with Olives, Capers, and Shaved Parmesan
- 3 oz. whole wheat spaghetti (could use white pasta of course – cooking time will vary though, see instructions)
- 1 cup red wine (preferably something inexpensive but drinkable – I used a cheap Zin)
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 6 olives (any kind you like, I used Kalamata), halved
- 1 tablespoon capers
- Parmesan cheese
Cook the spaghetti in boiling salted water until al dente, about 8 minutes (6 minutes if you’re using white pasta – whole wheat takes longer). Drain the pasta and set it aside. Pour the red wine into the same pot, bring it to a boil, and add the drained pasta. Cook the pasta in the red wine until it absorbs most of it, about 4 minutes (2 if using white pasta). Drain the pasta again when it’s done, getting rid of any excess wine. In the meantime, heat up the olive oil in a medium pan, and add the garlic and red pepper flakes. Sauté the garlic until it’s just browned. Stir in the pasta, and add the olives and capers. Garnish with shaved parmesan.
Enjoy it with whatever wine you used, and maybe you’ll end up drunker than your pasta is!