Red Wine Spaghetti with Toasted Walnuts



This recipe just facinated me when I saw it in the September 2009 Food & Wine magazine! I could just imagine the slight taste of the red wine with the Parmigiano-Reggiano cheese and the toasted walnuts. I just HAD to make it. So the other night after working as a volunteer at a local festival I made it for dinner. I really enjoyed it and discovered that it is the toasted walnuts that make this dish. The taste of the wine with the cheese is great, as well, and the color is gorgeous! Here is the recipe as adapted for what I had on hand.

3 1/2 C. water
2 C. red wine
1/2 lb. thin spaghetti (I used Barilla whole wheat)
1/4 C. olive oil
3 cloves of garlic thinly sliced
pinch of red pepper flakes
1/4 C. finely chopped flat leaf parsely
1/4. C. finely chopped basil
2/3 C. walnuts, toasted and coarsely chopped
1/3 C. grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground pepper

1. In a saucepan, combine the water, wine, and large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/2 C. of the cooking liquid.
2. In a skillet, heat 2 T. of the oil. Add the garlic and red pepper and a little salt. Cook over moderate heat for 1 minute. Add the reserved cooking liquid and bring to a simmer. Stir in the psta and cook until the liquid is nearly absorbed. Add the parsley, basil, nuts, and cheese and the remaining 2 T. of oil and toss. Season the pasta with salt and pepper, and serve with more grated cheese at the table.

Ken and I had this with steamed broccoli for a very satisfying vegetarian dinner.

Serves 4

Re Wine Spaghetti Just Before Plating

Red Wine Spaghetti Just Before Plating

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