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Red wine spaghetti with tomato and goat’s cheese

Name: Red wine spaghetti with tomato and goat’s cheese
Cook time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 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

Published: 12 Apr 19
Updated: 15 Nov 24

We first tried pasta cooked in red wine in a restaurant in Sardinia and although it might sound odd, it really works. Make this romantic, rose-tinted pasta dish to surprise your Valentine’s Day date, or to add an exotic touch to a midweek meal for two.

For an equally romantic Italian dessert for two, prepare these indivual tiramisús.

Easy
March 2019

Test kitchen approved

Serves 2
Hands-on time 25 min

For an equally romantic Italian dessert for two, prepare these indivual tiramisús.

Vegetarian recipes

Nutrition: per serving

Calories: 657kcals
Fat: 11g (3.7g saturated)
Protein: 16.9g
Carbohydrates: 72.7g (9.7g sugars)
Fibre: 6g
Salt: 0.3g

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Ingredients

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

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Method

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.

Recipe from March 2019 Issue

Nutrition

Nutrition: per serving

Calories: 657kcals
Fat: 11g (3.7g saturated)
Protein: 16.9g
Carbohydrates: 72.7g (9.7g sugars)
Fibre: 6g
Salt: 0.3g

delicious. tips

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.