Who says pasta has to be boiled in water? Why not…red wine anyone? Sure, why not. In Italian it’s affectionately called Spaghetti All’Ubriaco, or “drunken spaghetti”. It’s one of the simplest pasta dishes out there, has HUGE flavor, and what better presentation than that vibrant purple hue? It also takes about 15-20 minutes to make, uses only two pans, and is a delicious way to use up leftover or inexpensive wine (leftover wine…what is that?).
- 3 ounces whole wheat spaghetti
- 1 cup red wine
- 2 teaspoons extra virgin olive oil, divided
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 6 pitted Kalamata olives, halved
- 1 tablespoon capers, drained
- Parmesan cheese, shaved
- Bring a pot of salted water to a boil for the pasta. Cook the spaghetti until al dente, about 10 minutes. Drain and set aside.
- Pour the red wine into the same pot you cooked the pasta in. Bring to a boil.
- Add the drained pasta to the boiling wine. Cook until the pasta absorbs most of the wine and is fully cooked, about 2-4 minutes.
- Drain the pasta again, getting rid of any wine that didn't absorb. Set aside.
- Heat 1 teaspoon of the olive oil in sauté pan on medium-high heat. Add the garlic and red pepper flakes. Sauté until the garlic is just browned.
- Add the pasta to the pan, then the olives and capers. Toss until everything's combined and warmed through. Plate and garnish with shaved parmesan to your liking.
- Enjoy with (you guessed it) some red wine, and try not to end up drunker than your pasta is! 🙂
Cook this to…
Okay, not a hip hop song, but could it be any more appropriate?