Tammy made Pecan and Wine Pasta (see recipe below) and talked about the Inaugural Sip TN Wine Festival, which takes place on Saturday, November 11 at the Nashville Farmers Market. There will be 25+ Tennessee wineries on hand for wine tastings and bottle sales, along with artisan vendors, food and arts and crafts. There will also be classes and seminars. For tickets or more information, go to www.sipTN.com
Pecan & Wine Pasta
INGREDIENTS:
3 cups water
3 1/4 cups dry TN red wine, divided
1 teaspoon salt, divided
3/4 pound spaghetti
1/4 cup extra-virgin olive oil, divided
4 garlic cloves, peeled and minced
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/2 cup finely chopped parsley
1 cup pecans, toasted and coarsely chopped
1/2 cup grated Parmesan cheese
DIRECTIONS:
In a large saucepan, combine the water with 3 cups of wine and 1/2 teaspoon of the salt. Bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid. In a large skillet, heat 2 tablespoons of the oil. Add the garlic, red pepper, black pepper and the remaining salt. Cook over medium heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, about 2 minutes. Add the parsley, pecans, cheese and the remaining oil and toss. Season the pasta with salt and pepper and serve immediately.
