Red Wine Spaghetti

I came across this recipe on Pink Parsleys blog. Her picture looked amazing and the recipe just looked different, but good. I was not disappointed. It was really easy to make but the outcome was fabulous. The flavors went really well together. It made a great dinner but I also think you could pair it with a meat and serve it as a side for a dinner party. It just looks fancy even though it's actually really easy to throw together. We will definitely make this again.

Ingredients

• 5 cups water
• 3 1/4 cups dry red wine
• salt
• 3/4 pound spaghetti
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup finely chopped parsley
• 1 cup walnuts (4 ounces) toasted and coarsely chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• Freshly ground black pepper

Directions

1. Combine the water with 3 cups of the wine in a medium saucepan. Add a large pinch of salt and bring to a boil. Add the spaghetti and cook until al dente, stirring often. Drain, and reserve 1/4 cup of the cooking liquid.
2. Heat 2 Tablespoons of olive oil in a large skillet. Add the garlic and red pepper, and season with salt. Cook over medium heat until fragrant, about 1 minute. 
3. Add the remaining 1/4 cup wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and continue cooking to absorb most of the liquid. This will take about 2 minutes. 
4. Mix in the parsley, nuts, 1/2 cup cheese, and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper, and serve with additional cheese. 

Adapted from Food and Wine, September 2009