Drunken Tuscan Pasta
Transform your dinner routine with this vibrant Drunken Tuscan Pasta, a showstopping Italian-inspired dish that’s both bold in flavor and effortless to make. Featuring spaghetti cooked to al dente perfection in a luscious combination of dry red wine and water, this recipe infuses every bite with a rich, subtly tangy depth. Sautéed garlic and cherry tomatoes create a light, aromatic sauce, while baby spinach adds a touch of freshness and color. A sprinkling of red chili flakes lends just the right amount of heat, and a final garnish of Parmesan cheese and fragrant basil ties it all together beautifully. Perfect for date nights or cozy family dinners, this one-pot wonder is a feast that blends sophistication with simplicity—ready in just 40 minutes! Keywords: Drunken Tuscan Pasta, red wine pasta, Italian-inspired recipes, one-pot pasta, easy dinner ideas.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 750 milliliters dry red wine
- 750 milliliters water
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 250 grams cherry tomatoes
- 100 grams baby spinach
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams Parmesan cheese
- 10 grams fresh basil leaves
Instructions
In a large pot, bring the water and red wine to a boil over medium-high heat.
Add 1 teaspoon of salt to the boiling liquid, then add the spaghetti. Cook for 1 minute less than the package instructions suggest to ensure it remains slightly al dente. Stir occasionally to prevent sticking.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to brown them.
Halve the cherry tomatoes and add them to the skillet along with the red chili flakes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
Drain the pasta, reserving 1 cup of the starchy red wine cooking liquid.
Add the cooked pasta to the skillet with the tomato mixture. Toss to combine, and gradually add the reserved cooking liquid as needed to help create a light sauce.
Add the baby spinach to the skillet and gently fold it into the pasta until wilted, about 2-3 minutes.
Season the dish with black pepper and adjust salt to taste. Drizzle the remaining tablespoon of olive oil over the top.
Plate the pasta and garnish with freshly grated Parmesan cheese and torn basil leaves. Serve immediately.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 15.3 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
