6 ounces of uncooked Spaghetti noodles
3 Tablespoons of Sepay Groves Olive Oil, Divided
2 Tablespoons of Chopped Garlic
2 Tablespoons of torn Basil Leaves
Red Wine
Grated Parmesan Cheese
Salt and Pepper to Taste
Cook the Spaghetti noodles according to the package instructions.
When the spaghetti water has started to boil and you have added the noodles, heat a skillet over low heat, add the 1 Tablespoon of Sepay Groves Olive Oil and the garlic. Let the garlic start to sweat and add the torn basil leaves. When there is no longer any oil in the skillet, add a splash of red wine to deglaze the skillet. Let the wine reduce. Add the pasta to the skillet, directly from the pasta cooker, when it has finished cooking, (Add a small amount of the pasta water to the skillet, if needed to keep the skillet from burning while waiting on the pasta to cook. Do not add a large amount of water at a time, the Olive oil and garlic will get soupy.) Once the pasta is in the skillet, toss the noodles and grate some Parmesan cheese over it and toss again. Season with salt and pepper.
Enjoy!
This was AWESOME!!! I added shrimp and grilled chicken strips and it was wonderful!
ReplyDeleteI am so glad that you like the recipe. I feel the same way! Deloris
ReplyDeleteIs there a particular kind of red wine you use with this?
ReplyDeleteHi Terri, I normally use the wine that I have on hand, which is a nice fruity Cabernet or an earthy Pinot Noir. I like wine to lean toward the dry side and these two work very well in this dish. Having said that though, use the wine that you like. I do not believe that a Red or White Zin would work well or any other wine that was spicy or sweet. Let me know what you end up using and how it turned out. I love this recipe, it is the ultimate comfort food, for me.
ReplyDelete