Italian Drunken Noodles with Zucchini and Red Wine
Linguine or fettuccine is tossed with zucchini, bell pepper, cherry tomatoes, and a red wine pan sauce, then topped with basil and Parmesan.
Ingredients
Pasta
- 8 oz linguine or fettuccine
Vegetables
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
Cooking Ingredients
- 2 tablespoons olive oil
- 1/2 cup red wine A dry red wine such as Merlot or Chianti.
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
Garnish
- fresh basil, for garnish
- Parmesan cheese, for serving
Instructions
Method
- Boil 8 ounces linguine or fettuccine according to package directions until al dente. Save a little cooking water and drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion until softened, then stir in garlic until fragrant.
- Add bell pepper and zucchini and cook, stirring occasionally, until tender but still holding their shape.
- Add cherry tomatoes and cook for about 2 minutes. Stir in 1/2 cup red wine and the red pepper flakes; simmer for about 5 minutes until the liquid reduces.
- Toss the pasta with the vegetables and sauce, adding reserved water a little at a time if dry. Season with salt and pepper, divide into four servings, and add basil and Parmesan.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F, adding a little water or broth if needed.
- A brief wine simmer does not remove all alcohol.