RED WINE SPAGHETTI WITH WALNUTS AND PARSLEY

Eddie Jordan

By
@EDWARDCARL

This spaghetti is the tops for a hearty evening dinner party


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Serves:

6 to 8

Prep:

25 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

5 c
water
3 1/4 c
dry red wine
salt
3/4 lb
spaghetti
1/4 c
exter virgen olivo oil
4
small cloves garlic finely sliced
1/4 tsp
crushed red pepper
1/2 c
finely chopped parsley
1 c
walnuts corsley chopped
1/2 c
pammigiano reggiano cheese plus more for serving
freshly ground black pepper

Directions Step-By-Step

1
In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil.
2
Add the spaghetti and cook stirring until al dente reserving 1/4 of the cooking liquid
3
In a skillet, heat 2 tablespoons of the oil. Add the garlic and the red pepper and season with salt. Cook over moderate heat for 1 minute
4
Add the remaining 1/4 cup wine and the reserved cooking liquid and bring to a simmer stir in the pasta and cook until the liquid is nearly absorbed 2 minutes.
5
Add the parsley, nuts the 1/2 cup of the cheese and the remaining 2 tablespoons of oil and toss.Season the pasta with salt and pepper and serve.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Dairy Free, Low Sodium