Red Wine Spaghetti

Don't you just love meals that require little time and very few ingredients? This is one of them. And it doesn't hurt that you get to drink wine while you cook it ;-) Its elegant, comforting, and simple. I love making dishes that really allow the ingredients to shine. This is a great throw-together meal because you most likely already have these ingredients in the pantry.

The red wine gave the spaghetti a complex flavor, and I loved the addition of toasted walnuts. And, its pretty!

Red Wine Spaghetti with Walnuts and Parsley
adapted from Food and Wine, September 2009

• 5 cups water
• 3 1/4 cups dry red wine
• salt
• 3/4 pound spaghetti
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup finely chopped parsley
• 1 cup walnuts (4 ounces) toasted and coarsely chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• Freshly ground black pepper

Combine the water with 3 cups of the wine in a medium saucepan. Add a large pinch of salt and bring to a boil. Add the spaghetti and cook until al dente, stirring often. Drain, and reserve 1/4 cup of the cooking liquid

Heat 2 Tablespoons of olive oil in a large skillet. Add the garlic and red pepper, and season with salt. Cook over medium heat until fragrant, about 1 minute. Add the remaining 1/4 cup wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and continue cooking to absorb most of the liquid. This will take about 2 minutes. Mix in the parsley, nuts, 1/2 cup cheese, and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper, and serve with additional cheese.