Red-Wine Spaghetti with Walnuts and Parsley

• FAST
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 5 cups water
2. 3 1/4 cups dry red wine
3. Salt
4. 3/4 pound spaghetti
5. 1/4 cup extra-virgin olive oil
6. 4 small garlic cloves, thinly sliced
7. 1/4 teaspoon crushed red pepper
8. 1/2 cup finely chopped parsley
9. 1 cup walnuts (4 ounces), toasted and coarsely chopped
10. 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
11. Freshly ground black pepper

1. 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.
2. 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.