Red Wine Tomato Pasta
Indulge in the rich, savory flavors of Red Wine Tomato Pasta, a dish that elevates classic marinara with a bold twist. This recipe combines robust dry red wine with crushed tomatoes, garlic, and aromatic herbs like oregano and basil to create a deeply flavorful, elegantly simmered sauce. Perfectly al dente spaghetti is tossed with this vibrant, velvety sauce, and a hint of crushed red pepper flakes adds a subtle kick. Ready in just 40 minutes, this easy yet impressive pasta recipe is ideal for weeknight meals or special occasions. Top with freshly grated Parmesan and chopped basil for an irresistible finishing touch. Whether you're a wine lover or a pasta enthusiast, this Red Wine Tomato Pasta is a must-try for its comforting taste and sophisticated flair.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.25 teaspoons crushed red pepper flakes
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 1 teaspoons sugar
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 12 ounces spaghetti or pasta of choice
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tablespoons fresh basil leaves, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and crushed red pepper flakes, stirring continuously for 1 minute or until fragrant.
Pour in the red wine and let it simmer for 2-3 minutes, allowing it to reduce slightly.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and black pepper.
Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
Taste the sauce and adjust the seasoning with more salt, pepper, or sugar if needed.
Combine the cooked pasta with the sauce, tossing well to coat. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Serve hot, garnished with Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 46.8 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1099 mg | 85% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2680 mg | 57% | |
*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.
