red wine spaghetti

there's something so comforting about a bowl of spaghetti and a giant glass of red wine to accompany it. sadly, the spaghetti and red wine never get to fully appreciate each other, as they are consumed separately. so why not cook the spaghetti in the red wine? it gives a whole new meaning to the dish, drunken noodles...

warning: this will make your entire (1 room) apartment smell like booze for a while. just don't invite company over, unless you want a referral to alcoholics anonymous.

red wine spaghetti adapted from food + wine

5 cups water 
1 bottle dry red wine 
1 lb. whole wheat spaghetti 
1/4 cup olive oil 
4 garlic cloves, thinly sliced 
pinch of crushed red pepper 
1/2 cup finely chopped parsley 
1/2 cup grated parmigiano cheese (+ more for serving) 
4 roma tomatoes, diced 
drizzle of truffle oil 
salt and pepper

bring water, all but 1/4 cup of wine, and a large pinch of salt to a boil. add spaghetti and cook until al dente, reserve 1/4 cup of liquid, then drain.


in a skillet, heat 2 tbsp of olive oil and cook the garlic, crushed red pepper and a pinch of salt for a minute or so on medium heat. add the reserved cooking liquid and the remaining 1/4 cup of red wine and bring to a simmer. add the pasta to the skillet and cook until the liquid is absorbed. finally, toss in the parsley, remaining 2 tbsp of olive oil, tomatoes and grated cheese. 

serve with salt, pepper, a drizzle of truffle oil and grated cheese.