Red Wine Spaghetti with Ghee, Pine Nuts and Basil
This red wine pasta recipe is adapted from Ali Rosen’s Bring It! Gluten-free pasta tends to absorb more liquid than regular, so I used only 8 ounces of pasta for the entire bottle of wine and added 2 additional cups of water along the way. If you’re using regular pasta, up the quantity to 16 ounces as the original recipe calls for. You can omit the garlic to make low FODMAP, which I did and it was still delicious. I also subbed Kite Hill almond milk ricotta for the feta, which had a similarly wonderful tang.
Servings 4
Ingredients
- 2 tablespoons grass-fed ghee divided
- 2 garlic cloves minced
- 1 750 ml bottle light red wine, such as Beaujolais
- 1 teaspoon sea salt
- 8 ounces gluten-free spaghetti
- 1/2 cup pine nuts
- 1 cups crumbled feta cheese or almond milk ricotta see note
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh chopped basil
Instructions
- Find a pan wide enough to hold the uncooked spaghetti. Melt 1 tablespoon of the ghee
- 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, salt 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, for gluten-free pasta, around 15 minutes (or according to your particular brand’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. You want some liquid leftover as a sauce, so once you remove the pan from the heat, and a few splashes of water so the gluten-free noodles don’t dry out.
- Off the heat, add the remaining ghee, pine nuts, lemon, and basil. Toss to combine and top with the cheese.