★Ingredients
- 1 cup red wine (choose a good quality one you enjoy drinking)
- 12 oz (340g) spaghetti
- 3 cups water
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
★Instructions
- Prepare the Wine and Water Mix*
- In a large pot, combine the red wine and water. Bring to a boil.
- Cook the Spaghetti*
- Add the spaghetti to the boiling wine-water mixture. Cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
- Once cooked, drain the spaghetti, reserving about 1/2 cup of the cooking liquid. Set aside.
- Prepare the Sauce*
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and chopped onion. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the cherry tomatoes and red pepper flakes to the skillet. Cook until the tomatoes start to soften and release their juices, about 5 minutes.
- Combine Pasta and Sauce*
- Add the cooked spaghetti to the skillet with the tomato mixture. Toss to combine.
- Pour in the reserved cooking liquid to help the sauce coat the pasta better.
- Add the chopped basil leaves and grated Parmesan cheese. Toss everything together until well combined and the cheese has melted.
- Season and Serve*
- Season with salt and black pepper to taste.
- Serve the drunken Italian pasta hot, garnished with additional basil leaves and Parmesan cheese if desired.
Tips*
- You can add protein like grilled chicken, shrimp, or Italian sausage to enhance the dish further.
- For a vegetarian version, add more vegetables such as bell peppers, zucchini, or spinach.
Enjoy!