Pasta has always been my go-to when I'm hungry, home alone and want something that requires minimal effort. And as much as the 9-year-old inside me still loves pasta with butter and parmesan, I've decided to take my new status as a college graduate to branch out on my quick and easy pastas. I found this recipe in the Trader Joe's cookbook, and the 5 minute prep time and 20 minute cook time is not far off. With one amendment to the original recipe, this turned out to be the perfect post-work easy, filling and tasty meal and my new fall-back pasta.
Yeah, you cook it in wine. In a sauté pan. I was skeptical, too.
red wine pasta
1 (16-oz) bag of long pasta (spaghetti, capellini, etc), I used angel hair
1 bottle red wine (I used Trader Joe's Charles Shaw Cabernet Sauvignon, the book suggests Zinfandel or Syrah)
4 cubes frozen crushed garlic (also found at Trader Joe's)
red chile pepper flakes
2 tablespoons butter
salt and pepper
4 oz crumbled feta (the original recipe called for Gorgonzola)
1/2 cup toasted walnuts (optional)
parmesan for topping (also optional)
Bring a large pot of salted water to a boil and cook the pasta for about 3 minutes, until just pliable. Drain the pasta. In a large sauté pan, bring about three-quarters of the wine to a boil. Add the garlic cubes and a few shakes of red chile pepper flakes. When the garlic has dissolved, add the pasta and cook, stirring frequently, until pasta is al dente. Stir in the butter and season to taste with salt and pepper. Serve individual portions (or put the spaghetti on a platter) and garnish with crumbled feta/gorgonzola and toasted walnuts. Enjoy!
And a bonus photo. mmmm