Cooking with FOX 7: Red Wine Spaghetti with Walnuts & Parsley
Olivia Hayden with Whole Planet Foundation makes a dish and talks about an upcoming event.
The event is the Texas International Food & Wine Roundup. It's going on at Ironwood Hall located at 7th and Red River on November 18th. Doors open at 6 p.m. You can get more info here.
The recipe is as follows:
Ingredients
5 Cups Water
31/4 Cups dry red wine
Salt
3/4 pound spaghetti
1/4 cup extra-virgin olive oil
4 small garlic cloves, thinly sliced
1/4 t. crushed red pepper
1/2 Cup finely chopped parsley
1 Cup walnuts, toasted and coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper
Method
Step 1: In a saucepan, combine 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.
Step 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 one minute, add the remaining 1/4 cup of wine and 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 with a dry red wine!