Drunken Spaghetti with Olives, Capers & Shaved Parmesan
3 oz. whole wheat spaghetti
1 cup red wine
2 teaspoons extra virgin olive oil
1 garlic clove, minced
1/4 teaspoon red pepper flakes
6 Kalamata olives, halved
1 tablespoon capers
Parmesan cheese, shaved
Cook the spaghetti in boiling salted water until al dente. Drain and set aside.
Pour the red wine into the same pot you cooked the pasta in and bring it to a boil.
Add the drained pasta to the boiling wine. Cook until the pasta absorbs most of the wine, about 2-4 minutes. Drain the pasta again, getting rid of any wine that didn't absorb. Set aside.
Heat the olive oil in a medium-high pan, then add the garlic and red pepper flakes. Sauté the garlic until it’s just browned.
Add the pasta to the pan, then the olives and capers. Toss and then plate. Garnish with shaved parmesan.
Drunken spaghetti (pasta cooked in red wine) with olives, capers, & shaved parmesan. Who says pasta can only be boiled in water? Also known as spaghetti all'ubriaco. Serves one.
Monday, February 15, 2016 - 11:17pm