This upcoming Monday we are going to be cooking a main course, Red Wine Spaghetti with Walnuts and Parmigiano-Reggiano. I posted this recipe last month for Valentine’s Day, but I want to do a Mindful Cooking Meditation with it because this dish is so sensual that when you mindfully prepare it, you will feel like Dionysus himself has come to unveil an epiphany. Here is what you will need to follow along on Monday with Mindful Eating & Cooking Magic.
Red Wine Spaghetti with Walnuts and Parmigiano-Reggiano
3 cups water
¾ cup dry red wine
3 tablespoons extra-virgin olive oil
1 tablespoon butter
2 small garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/2 cup finely chopped parsley
1/2 cup walnuts (2 ounces), toasted and coarsely chopped
1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper
In a saucepan, combine the water with 3/4 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 2 tablespoon of the cooking liquid.
In a skillet, heat 2 tablespoons of the oil and all of the butter. Add the garlic and red pepper and season with salt. Cook over low heat until garlic is softened but not brown. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, half of cheese and the remaining 1tablespoons of oil and toss. Season the pasta with salt and pepper and serve topped with the rest of the grated cheese.