Red wine spaghetti

• 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