Drunken spaghetti (red wine spaghetti) with olives, capers, and shaved parmesan
  • Servings: 1
  • 3 oz. whole wheat spaghetti
  • 1 cup red wine
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 6 Kalamata olives, halved
  • 1 tablespoon capers
  • Parmesan cheese, shaved
  1. Cook the spaghetti in boiling salted water until al dente. Drain and set aside.
  2. Pour the red wine into the same pot you cooked the pasta in and bring it to a boil.
  3. Add the drained pasta to the boiling wine. Cook until the pasta absorbs most of the wine, about 2-4 minutes. Drain the pasta again, getting rid of any wine that didn’t absorb. Set aside.
  4. Heat the olive oil in a medium-high pan, then add the garlic and red pepper flakes. Sauté the garlic until it’s just browned.
  5. Add the pasta to the pan, then the olives and capers. Toss and then plate. Garnish with shaved parmesan.
Who says pasta has to be boiled in water? Why not…red wine anyone? Sure, why not. In Italian it’s affectionately called Spaghetti All’Ubriaco, or “drunken spaghetti”. It’s one of the simplest pasta dishes out there, has HUGE flavor, and what better presentation than that vibrant purple hue? It also takes about 15-20 minutes to make, uses only two pans, and is a delicious way to use up leftover or inexpensive wine (leftover wine…what is that?).