Red wine spaghetti with tomato and goat’s cheese
- March 2019
- Serves 2
- Hands-on time 25 min
At a restaurant in Sardinia, we tried a dish in which the pasta was cooked in red wine. It might sound strange but it really works. Try it yourself with our red wine spaghetti topped with a goat’s cheese and tomato sauce.
- Vegetarian recipes
- 11g (3.7g saturated)
- 72.7g (9.7g sugars)
- 750ml bottle full-bodied red wine (see tips)
- 180g spaghetti
- 400g tin chopped tomatoes
- 30g soft goat’s cheese
- A few shavings hard goat’s cheese or parmesan-style cheese to serve (see tips)
- Fresh basil leaves to serve
- Olive oil for drizzling
- Put the wine in a large pan (with a lid) with 250ml water. Add a generous pinch of salt, then bring to the boil. Add the spaghetti and, once it’s soft enough, push the pasta into the liquid with tongs. Turn the heat down to a simmer, cover the pan and cook for 10-12 minutes (see tip).
- Meanwhile, put the tomatoes in another small pan and simmer gently over a medium heat to warm through. Add about 2 ladlefuls of the pasta cooking liquid to the tomatoes, then continue simmering gently while the pasta cooks. Add the soft goat’s cheese to the tomatoes. Stir to melt, then season with salt and pepper.
- Drain the pasta and serve in warmed bowls, with the tomato and goat’s cheese sauce spooned over the top. Scatter over the cheese shavings and basil leaves, then drizzle over a little olive oil and add a grind of black pepper.
Spaghetti takes slightly longer to cook in red wine than in water and the wine evaporates quickly, so keep an eye on the pan and add water if needed.
If cooking for vegetarians, check the wine and cheeses are suitable.
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