Red Wine Pasta

recipe by Naomi Sherman

CATEGORY: Main Courses

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeDairy FreePlant Based

CALORIES

300kcal

protein

9.3g

carbs

46.2g

fat

9g

serves

6serves

Introduction

(Subtitled: Who’s going to get lucky tonight?)

When I was young and first out on my own, payday could sometimes take forever

My favourite party trick to fill my tummy when the cupboards were bare, was to cook up some pasta (because there is always a bag of pasta, right?) and stir tomato sauce through it

Uh huh. Even then, I was a culinary genius, lol

Well this recipe is going to rock your freaking world because it’s almost as simple as my famous tomato sauce spaghetti

The perfect last minute date night meal, especially if you want to extend date night to breakfast

It takes zero cooking skill. If you can boil water, you can make this recipe

And it is crazy delicious!

I highly recommend grabbing a couple of really good quality bottles of Shiraz, like this incredible one from my friends over at Gomersal Wines, and keeping them tucked in your cupboard for a date night emergency

The better quality your wine is, the better your dish will taste – trust me on this one

Now, go and try this for yourself and get back to me

Is it better than tomato sauce spaghetti?

Enjoy!

Tags: Dairy Free,Gluten Free,Plant Based

The recipe

Ingredients

750 bottle of good quality Shiraz

2.5 cups of water

350 grams of tubular spaghetti, gluten free works really well

2 tablespoons of olive oil

3 cloves of garlic, finely chopped

2 tablespoons of parsley, finely chopped

2 tablespoons of toasted pine nuts

4 tablespoons of grated parmesan

Directions

Step 1

Pour 2 ½ cups of the Shiraz and the water into a large pot and bring to the boil.

Step 2

Add the spaghetti and cook until just done according to package instructions (approx 8-10 minutes)

Step 3

Drain the pasta but retain ⅓ cup of the cooking liquid.

Step 4

Heat the olive oil in a large frying pan and add the garlic, cooking until it is browned and fragrant.

Step 5

Add the reserved cooking liquid and the rest of the Shiraz and bring to the boil.

Step 6

Boil for a couple of minutes to bring all of the ingredients together then tip the drained spaghetti into the sauce, tossing until well combined and coated.

Step 7

Serve with pine nuts, parsley and a scattering of parsley.