This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor? More Great Pastas
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.
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.
Serve with a juicy, bright Italian red, such as a Montepulciano d'Abruzzo.
One of my favorite pasta recipes now! It's even good Cold!