The technique for this red wine spaghetti dish is a cross between pasta and risotto. The pasta soaks up the wine as it cooks giving it a deep red color. You'll be much more inclined to stock a few reasonable bottles of red wine so that you can easily make it again on the regular.
Total Time
20min
0.0
0 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
Tbsp
Ghee
, divided
•
2
cloves
Garlic
, minced
•
3
cups
Light Red Wine
•
1
tsp
Sea Salt
•
8
oz
Gluten-Free Spaghetti
•
1/2
cup
Pine Nuts
•
1
cup
Crumbled
Feta Cheese
or Almond Milk Ricotta
•
1
Lemon
, juiced
•
1/2
cup
Chopped
Fresh Basil Leaves
Cooking Instructions
1.
Find a pan wide enough to hold the uncooked pasta. Melt the Ghee (1 Tbsp) in the pan, then turn the heat to medium-high and add the Garlic (2 cloves). Cook for 3 to 4 minutes, until the garlic just starts to brown.
2.
Add Light Red Wine (3 cups), Sea Salt (1 tsp), and a cup of water, and bring to a boil. Add the Gluten-Free Spaghetti (8 oz) and reduce heat to a rapid simmer.
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