One of those days? Have some wine with dinner! And we don’t mean pour yourself a glass (although that’s not a bad idea), we mean: add an entire bottle of red to your pot, along with garlic and red pepper flakes. It makes a ruby red sauce that our gluten-free spaghetti drinks right up. Don’t forget to top your plate with a mound of perky pecorino!
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 30 minutes
1 pound Thrive Market Organic Brown Rice Spaghetti
¼ cup Thrive Market Organic Extra Virgin Olive Oil
2 garlic cloves, minced
½ teaspoon Thrive Market Organic Crushed Red Pepper
1 bottle (750 ml.) red wine
1 teaspoon sea salt
¼ cup parsley, chopped
½ cup grated pecorino cheese
Bring a large pot of water to a boil and add pasta. Cook for just 2 to 3 minutes. While the pasta cooks, heat oil, garlic, and red pepper flakes in a large, high-sided skillet over medium-high heat. Sauté until the garlic is fragrant, about 30 seconds. Pour in wine and add the salt; bring to a boil. Once the pasta is pliable; drain. Add spaghetti to the pot and cook, stirring occasionally, until the noodles are tender and most of the liquid has absorbed, about 8 minutes more. Top with the parsley and pecorino. Buon appetito!
Recipe credit: Angela Gaines
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