Spaghetti Cooked in Wine
Here’s a trendy new way to use red wine in the kitchen: boiling spaghetti in wine until it takes on a rich, deep fruity taste and a deep burgundy color. This minimalistic dish gets so much flavor from the wine that it needs hardly any other ingredients.
Besides being a dish that is both interesting and simple, this is a great way to use that almost-full bottle of wine you have lingering in the back of the fridge–you know, the one that you poured one glass from and forgot about? Don’t use a bottle of wine that’s gone so far it’s turned to vinegar, but something that’s been lingering in the fridge for a few days or even a week should be fine.
A rich red is what you want for this recipe, so try a Burgundy, Chianti, or even a Cabernet Sauvignon or Zinfandel. No need to use expensive wine for this one–a table wine should do fine. Here’s what to do:
- Bring a large pot of salted water to a rolling boil. Toss in spaghetti.
- In the meantime, heat up some minced garlic or shallot with a few tablespoons of olive oil in a large skillet. As soon as the garlic begins to brown (be careful not to let it burn or it will become bitter), pour in 3/4 of a bottle of wine (or a little more than 2 cups).
- As soon as the pasta begins to bend (i.e. about 5 minutes), drain and toss it directly into the simmering wine and garlic. Cook until wine is absorbed and pasta is al dente.
- Toss with salt, pepper, and if you like, red pepper flakes.
- The final essential step: toss with enough butter to give the pasta a glazed look (about 1 tablespoon).
- Serve immediately, with some good crusty bread. If you like, garnish with chopped herbs.
We hope you enjoy this simple, easy recipe perfect for wine lovers!