Drunk Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 600 ml red wine, strong
- 3 cloves garlic, pressed
- chili
- salt
- pepper
- 1 tablespoon herbs, mixed, 6 herbs, frozen
- 1 teaspoon olive oil
- 1 tablespoon butter
- Parmesan
Print Recipe
Pin Recipe Instructions
- Lightly heat the olive oil in a large pan and brown the pressed garlic with the chilli, either powder or a very small pod, briefly over medium heat. Deglaze with the red wine and simmer gently.
- Meanwhile, put the spaghetti in a saucepan with boiling water and leave for a minute.
- Take the pasta out of the saucepan and add it to the pan with the wine. Now cook the spaghetti al dente, stirring frequently. This takes about 8-10 minutes.
- The wine should be completely absorbed by the spaghetti. Possibly add some more wine to the pan if it is not yet firm to the bite. Once the wine has been absorbed and the spaghetti is firm to the bite, season with salt and pepper. Stir the 6 herbs frozen mixture with the butter into the pasta.
- Then arrange the pasta on the plate. If you like, you can add some parmesan cheese on top.
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