A classic recipe of spaghetti based on a red-wine sauce. From my point of view, this way of making them is basically a aglia e olio preparation enriched with wine. Both ways are delicious and so simple to make when you're out of anything else to eat :). I made them the night before leaving to an impromptu little trip to the seaside, and the memory of the pasta is intertwined with the anticipation of leaving in a few hours. :)
Recipe source: many; an example here.
Last year: Moules frites (Belgian and French).
Two years ago: Turmeric-fried chicken with three chili marinade and tomato raita.
Three years ago: Baby making and no cooking :).
Ingredients (serves 1):
- 100 g wholemeal spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves
- a pinch of chili flakes
- 1 tablespoon brine-packed capers, drained
- 100 ml red wine
- salt and freshly ground pepper to taste
- 1-2 tablespoons chopped flat-leaf parsley
Boil the spaghetti according to package instructions. Heat the olive oil in a pan and add the peeled and sliced garlic and the capers. Also add the chili flakes, salt and pepper.
Stir and let fry for about a minute. When the garlic is golden, add the wine and let it cook on low heat. When the pasta is done, add it too:
Mix well and cook until the liquid is almost completely reduced (4-5 minutes). Turn off the heat and add the parsley.
Mix well and transfer to a serving plate/bowl. It's done, dig in! :)