EL Iberico

Kuala Lumpur

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03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Red wine spaghetti

Updated: Jun 20


  • 4 cups water

  • 2 cups red wine (cabernet)

  • 450 g spaghetti 

  • 2 tbsp olive oil

  • 4 cloves garlic, thinly sliced

  • 1 tsp red pepper flakes

  • 2 tbsp butter

  • 110 g grated parmesan cheese

  • 15 g italian parsley 

  1. Combine the water and the wine in a large pot and bring to a boil. Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7-10 minutes.

  2. Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.

  3. In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally. Add the cooking liquid to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce. Add the butter, salt, parsley, parmesan and stir until it melts into the pasta. 


Red wine spaghetti