Drunken Pasta and Olive Spelt Focaccia

by Michelle on March 29, 2010

I was on Ju’s blog, Little Teochew, about a month or so ago and she posted Drunk’n Pasta and it looked so interesting and I immediately added it to my ToDo List and there it sat until today!

The Drunken Pasta is super easy to make and it’s basically a pasta cooked in red wine until it becomes a gorgeous red color or al Dente which ever comes first. And then the pasta is mixed with an Aglio E Olio sauce which is so silly easy one does not even need a recipe! And I so enjoyed this pasta! Not only it is a gorgeous color red but you can taste a bit of the sweetness of the wine! I think the Drunken Pasta would be a wonderful side dish for any special dinner. Or you could make it like I did for our Sunday snack while watching the basketball tournaments. :)

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Also this week for HBinFive we made Olive Spelt Bread and I made a loaf of focaccia which was totally and absolutely outstanding! What makes this bread so good is the chopped green olives and I did add the pimentos to add a bit of color and luscious Greek-style Yogurt! This is a gorgeous dough and I will most definitely be making this recipe again. I think so far this is absolute favorite bread!

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Drunken Spaghetti
Recipe adapted from David Rocco

1 lb. spaghetti
3-4 cups of red wine (I used Merlot)
2 tsp anchovy paste
4 tablespoons extra virgin olive oil
3 garlic cloves, minced
Handful of parsley, minced
1/2 cup Pine Nuts
Freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

1. Bring salted water to boil in a large pot. Add spaghetti and cook until just par boiled about 2-3 minutes. Drain.
2. In a second large pasta pot, put your wine on to boil.
3. When the wine is boiling add the partially cooked pasta and cook until pasta has completely absorbed the wine and turned a gorgeous red color about 7-8 minutes. Be careful to not over cook the pasta. Drain and discard wine.
4. In a saucepan, heat extra virgin olive oil. Add minced garlic, anchovy paste, pepper, nuts and saute for about 2 to 3 minutes.
5. Add cooked pasta to the oil/garlic sauce, heat through and toss well.
6. To serve top pasta with freshly chopped parsley and grated parmesan cheese.

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Comments

  • Jamie March 29, 2010 at 7:13 am

    Love that book and I’ve made this fantastic focaccia and it quickly became a family favorite. I must say though that yours is amazingly perfect, so light and fluffy. Mmmm. And that pasta is great! Husband sometimes does Aglio Olio but I love the drunken part…

  • Angie's Recipes March 29, 2010 at 8:34 am

    I am a huge fan of spelt bread. The addtions of Greek yoghurt and pimentos sound even better.
    I wanted to make the drunken pasta when I first saw it on Ju’s blog…somehow kept getting distracted by something esle. Now it’s TIME.

  • zerrin March 29, 2010 at 9:19 am

    Both look fantastic! Cooking pasta with wine sounds like a great idea. I will absolutely try it. Also the bread dough with olives take my attention. Sounds like it’s rich in flavors. I love to try new bread recipes.

  • Allie and Pattie March 29, 2010 at 10:52 am

    I will be trying this next week- it looks amazing! My grandmother used to make a pasta dish cooked in wine, but I never got the recipe from her, so I’m dying to see if this is similar
    xoxo Pattie

  • SavoringTime in the Kitchen March 29, 2010 at 1:38 pm

    What a great idea to leave the pimento in the olives and add them to the bread. Silly me, I plucked them out! This was one of my favorite breads also.

    I’m so intrigued by the drunken pasta recipe made with red wine. It’s beautiful and I can just imagine how terrific it tastes.

  • Ju (The Little Teochew) March 29, 2010 at 1:52 pm

    Michelle, the pairing is perfect! I’m glad you liked the pasta. :) It looks wonderful. Thank you for the link up!

    Ju

  • kat March 29, 2010 at 1:52 pm

    Two winners here. I’ve never thought of cooking pasta in wine, what a cool idea! & I think the olive spelt bread is my favorite from the book

  • Elle March 29, 2010 at 2:00 pm

    How cool is that?! What a pretty color, too. I’d happily dive into that plate!

  • Maria March 29, 2010 at 2:35 pm

    Love the color! Such a fun dish!

  • Bonnie March 29, 2010 at 3:53 pm

    I haven’t bake my olive bread yet, but I also left in the pimentos. Loved the look of yours..I’m excited to finish mine now.

  • The Quintessential Magpie March 29, 2010 at 4:27 pm

    Everything you post is fabulous, Michelle! I always walk away hungry, but with a smile on my face! :-)

    XO,

    Sheila

  • Gene March 29, 2010 at 6:12 pm

    Love those photos! Makes me drool while I’m at work which is NOT nice at all!

    Keep up the great work!

  • Noelle March 29, 2010 at 6:13 pm

    YUm!! This looks fantastic!

  • biz319 March 29, 2010 at 8:40 pm

    Michelle – that looks amazing! Next time I have people over I am making that dish!

    I am so behind on my bread baking since our exchange student has been in town – hopefully I’ll be able to bake this weekend!

    Loving the weather!

  • Julie Harward March 29, 2010 at 9:32 pm

    Oh YUM! And the bread sounds so good, I love green olives! 😀

  • Joanne March 29, 2010 at 9:50 pm

    That pasta is gorgeous! I love the color. that is definitely going on my to-make list for the next time I have a good part of a bottle of wine to use up.

    Your foccaccia looks great! I really loved this recipe as well. One of my favorites yet!

  • Kim March 29, 2010 at 10:58 pm

    The drunken pasta is so dramatic and elegant! Sounds like the olive spelt bread is a winner. I need to get my hands on some spelt flour.

  • The Duo Dishes March 30, 2010 at 6:03 am

    Love the red color of the pasta. It’s one of those things that will keep people asking how, how how.

  • Megan March 30, 2010 at 2:05 pm

    The red noodles look awesome but I need to try the bread. I’ve been counting WW oints and haven’t made my bread this month. :(
    But if this was the hubbys favorite, I dont want to miss it! :)

  • Cristie March 30, 2010 at 4:02 pm

    Your pasta looks so inviting and the bread is beautiful. Can’t wait to see how mine turns out, you gave yours such high marks I have great hope for mine.

  • Fresh Local and Best March 30, 2010 at 7:38 pm

    Thanks for highlighting this recipe again. I forgot that I wanted to make this pasta as well. Will be trying soon.

  • teresa March 31, 2010 at 1:05 am

    this looks so unique and fun, i’ve never tried anything like it. the bread looks great too, i need to hurry and make mine!

  • Mimi March 31, 2010 at 5:44 am

    You always post such fabulous recipes. Both sound delicious and intriguing.
    Mimi

  • Catherine March 31, 2010 at 10:34 pm

    This looks wonderful Michelle!
    Have a wonderful holiday weekend!

  • Ezzie April 1, 2010 at 1:44 am

    I can’t wait to try the Olive oil spelt. Will do that next time. Your carrot bread looks wonderful!

  • Elwood April 1, 2010 at 12:35 pm

    That focaccia looks so good. I used regular yogurt instead of greek. Greek seems like the way to go.

  • Kayte April 2, 2010 at 5:46 pm

    I am going to need to try this pasta, it just is so beautiful in presentation and sounds delicious. Love all those bits you can see in the bread, it’s like finding little gifts in there!

  • Brian + Cheryl B. April 3, 2010 at 2:32 pm

    Michelle, I think that you should feature this meal again next year around Valentine’s! Add a chocolate dessert and you definetly have a Valentinie type of meal!

  • Danielle April 20, 2010 at 4:54 am

    beautiful focaccia! I can’t believe it’s been this long since I’ve browsed my regular “haunts” (so sorry) and what a wonderful idea…drunken pasta…woulda thought?

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