Drunken Spaghetti with Olives, Capers & Shaved Parmesan
By: Elena Lathrop
Published: Monday, February 15, 2016 - 11:17pm

Ingredients




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

Preparation

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.

About

Drunken spaghetti (pasta cooked in red wine) with olives, capers, & shaved parmesan. Who says pasta can only be boiled in water? Also known as spaghetti all'ubriaco. Serves one.