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Saturday, August 2, 2014

Drunken spaghetti (Italian-American) (vegan)

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! :)

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