Red-Wine Spaghetti with Walnuts and Parsley

5.0

(676)

4 Reviews

This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor? More Great Pastas

By

Kristin Donnelly

Updated on May 24, 2017

Red Wine Spaghetti with Walnuts and Parsley Recipe — Photo: Photo by Antonis Achilleos / Food Styling by Rishon Hanners

Active Time:

25 mins

Total Time:

40 mins

Yield:

4

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Ingredients

5 cups water
3 1/4 cups dry red wine
Salt
3/4 pound spaghetti
1/4 cup extra-virgin olive oil
4 small garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/2 cup finely chopped parsley
1 cup walnuts (4 ounces), toasted and coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper

Directions

In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table.