Red Wine Pasta with Pine Nuts, Feta, and Parsley
"Pasta often relies on other ingredients to add color. In this dish, however, the pasta is the star. I once encountered a version of this recipe in a restaurant and thought that color had been added to the pasta dough itself. But you can make this magical burgundy pasta with whatever dried pasta is in your pantry. Spaghetti is used in this recipe, but almost any pasta size or shape will do: the concept remains the same. The wine adds an earthy fruit flavor to the dish, and the simple addition of pine nuts, feta, and parsley brings another dimension"
-- @ali_rosen
Recipe Intro From ali_rosen

For more delicious recipes by @ali_rosen, pick up a copy of her cookbook here!

Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press


Red Wine Pasta

Makes 6 to 8 Servings


4 tablespoons unsalted butter, divided

3 garlic cloves, diced

1 (750 ml) bottle light red wine, such as Beaujolais

1 pound spaghetti or other pasta

1 cup pine nuts

11/2 cups crumbled feta cheese

Juice of 1/2 a lemon

1 cup fresh chopped basil

Salt to taste


Find a pan wide enough to hold the uncooked spaghetti. Melt 2 tablespoons of the butter in the pan on medium-high heat and add the garlic. Cook for 3 to 4 minutes until the garlic just starts to brown.

Add the red wine and 1 cup of water, and bring to a boil. Add the spaghetti and reduce heat to a rapid simmer. Cook the pasta until the wine has been absorbed, approximately 8 to 10 minutes (or according to your particular pasta’s instructions), stirring occasionally.

Depending on the pasta you are using, you may need to add up to 2 more cups of water as you cook. If the pasta has absorbed the liquid but still isn’t quite done to your liking: add another half a cup at a time until it is done.

Add the remaining 2 tablespoons of the butter in the last minute or two before the pasta is done. Remove from the heat and toss with the pine nuts, feta cheese, lemon, and basil. Add salt to taste.


How To Bring It

The way you handle this recipe depends on whether you want to serve it hot or cold. If you are serving it cold, you can just refrigerate it after cooking and serve it as is up to 2 days later. If you are serving it hot, save the feta, lemon juice, and basil or whenever you are serving it. Cook the pasta fully and store separately; keep the pine nuts, feta, and parsley in another container. To reheat, place the cooked pasta in a skillet with a tablespo on of butter and bring back up to temperature, and then mix in the remaining ingredients.