Pinotage Spaghetti with Arugula

The red wine gives the pasta an unique deep purple colour and a sublime, earthy flavour complemented by a handful of rich, peppery arugula and sharp, nutty Parmigiano-Reggiano.

Adapted from Food Network

200 g Spaghetti
350 ml South African Pinotage
1 tsp Sugar
2 tbsp Olive oil
2 clove Garlic, sliced
Salt and freshly ground black pepper to taste
2 tbsp Parmigiano-Reggiano, grated
50 g Arugula


Bring a pot of salted water to a boil. Cook the spaghetti, stirring occasionally, for 5 minutes. The pasta will finish cooking in the red wine. Drain the pasta and set aside.
Add the pinotage and sugar to the pasta pot. Bring it to a boil over high heat and cook until reduced by half, about 5-8 minutes. Add in spaghetti and cook, stirring occasionally, until most of the red wine is absorbed and the spaghetti is al dente, about 3 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add in olive oil, reduce the heat to medium-low and stir in garlic until golden. Turn the heat off. Add in pasta, arugula, salt and pepper, toss gently and transfer to serving plates. Sprinkle with the cheese and serve.



Thank you, Elisabeth at Food and Thrift Finds, and Joudie at Moodfood Blog, for sharing this one lovely blog award with me.

And I also want to express my sincere appreciation to Gina at What's for Dinner across State Lines, and Alisha at The Ardent Epicure for thinking of me in the "Tag Game".