Use plenty of wine for a super simple, stand out supper dish, and cook the spaghetti for the last couple of minutes in the wine sauce. I love it with pecorino or parmesan but it’s also good without.
Photo: Inbal Bar-Oz
PREP - 10 minutes
COOK - 20 minutes
SERVES - 4
4 tbsp extra virgin olive oil
2 red onions, finely sliced
2 bay leaves
400ml dry red wine
1 tbsp rock/coarse salt
Sea salt and freshly ground black pepper
Freshly grated pecorino or parmesan cheese (optional)
Heat the oil in a large deep frying-pan and add the onion with a pinch of salt and pepper. Stir, partially cover and gently sweat the onion until soft and light golden, for 10-15 minutes. Add the wine and bay leaves and cook, uncovered, for about five minutes stirring occasionally.
Fill a large pan with water and bring to the boil. When the water boils add the rock/coarse salt, and spaghetti and cook in accordance with the packaging instructions or until “al dente”.
TIP: drain the spaghetti two minutes before the end of the cooking time and finish cooking in the wine to give it extra flavour.
Reserving about a cup of the cooking water, drain the spaghetti – and add it to the pan of wine sauce. Stir for a couple of minutes over medium-high heat, to allow the spaghetti to finish cooking in the wine. If a little dry, add some of the reserved pasta water, and keep on stirring until the pasta is cooked “al dente”.
Remove the bay leaves and top with freshly grated pecorino or parmesan cheese to taste.