Food is my love language. I believe cooking is a beautiful expression of love. If you’re like me, you’re probably searching for a tasty and impressive meal to cook for your Valentine. Look no further because I’ve got you covered with this super easy yet eye catching and delicious red wine pasta.
That’s right – red WINE pasta. Meaning, you cook your spaghetti in a nice big pot of wine. That’s how you achieve the deep red colour (no food colouring allowed) and unique pasta flavour. This recipe is perfect for a romantic evening dining-in with your loved one.
Food is my love language. I believe cooking is a beautiful expression of love.
This beautiful dish takes only 30 min to make and pairs well with a deep, full-bodied bottle of red wine. Top it with all the aphrodisiac ingredients, like toasted pine nuts, bright arugula micro greens and chili flakes. I got all my ingredients for this recipe on Grocery Gateway by Longo’s. They now offer pre-filled carts to make grocery shopping for set meals easy to do.
This recipes features Italpasta Spaghetti. Italpasta has been serving Canadian pasta lovers since 1989. They are the only 100 percent Canadian-owned pasta manufacturer in Canada and use only 100 percent Canadian wheat.
Ingredients (you can get all the ingredients for this meal here)
225g of Italpasta Total Pasta Spaghetti
1/2 bottle of Red Wine
1 tsp sugar
2 garlic cloves
1 tsp red chili flakes
1/4 cup of Italpasta Extra Virgin Olive Oil
1/2 cupe of Italpasta Seasoned Breadcrumbs
salt and pepper to taste
1/4 cup parmesan cheese
1/2 cup of pine nuts (optional)
Handful of arugula micro-greens (optional)
- Preheat oven to 375. Cook pasta in a large pot of boiling salted water for 4 minutes. Drain pasta and return to the pot. Place the pot back on the stove over medium-high heat. Add the wine and sugar and bring to a boil. Cook for 6 minutes, stirring frequently to prevent sticking.
- Place the pine nuts on a baking tray and toast in oven for 5-10 min. While pasta cooks, heat oil in a non-stick skillet over medium-low heat. Add the garlic and chili flakes and cook for 30 seconds or until fragrant. Add the breadcrumbs and continue to cook until toasted, about 5 minutes. Season breadcrumbs with salt and pepper.
- Increase skillet temperature to medium-high heat. Add the spaghetti and any remaining liquid, toss for 1 minute. Remove from heat and serve garnished with Parmesan cheese, toasted pine nuts, and arugula micro greens.
- Bonus: serve this meal with a glass of wine and a square of Lindt chili chocolate for some extra heat at the end of your meal
Disclaimer: This post was sponsored by and made in collaboration with Italpasta. Opinions and food photography are 100% my own!