Craving a unique pasta dish that brings together the best of Italian flavors? Look no further than Italian drunken noodles! This dish is a hearty blend of al dente noodles sautéed with fresh vegetables and a delicious sauce infused with wine. Perfect for impressing guests or enjoying a cozy night in, these noodles are sure to become a new favorite in your kitchen.
Ingredients
– 200g spaghetti or linguine
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 bell pepper, chopped
– 1 zucchini, sliced
– 200g cherry tomatoes, halved
– 100ml red wine
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, with a cooking time of 20 minutes.
Nutritional Value
Per serving (1 person), Italian drunken noodles contain approximately 450 calories, 15g protein, 60g carbohydrates, and 18g fat.
Step-by-Step Cooking Process
1. Cook the spaghetti or linguine according to package instructions until al dente.
2. Drain the pasta and set aside.
3. In a large skillet, heat olive oil over medium heat.
4. Add chopped onion and sauté until translucent.
5. Stir in minced garlic and cook for an additional minute.
6. Add bell pepper and zucchini, cooking until they soften.
7. Incorporate cherry tomatoes and cook until they burst.
8. Pour in the red wine and soy sauce, simmering for 5 minutes.
9. Toss in the cooked pasta, mixing well to coat.
10. Season with salt and pepper to taste, and garnish with fresh basil.
Alternative Ingredients
Feel free to substitute the spaghetti with gluten-free pasta or any other noodle type you prefer. You can also replace red wine with vegetable broth for a non-alcoholic version.
Serving and Pairings
Italian drunken noodles pair beautifully with a side salad or garlic bread. For a complete meal, serve it alongside a glass of red wine or a light Italian white.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking. This dish can be frozen, but the texture of the noodles may change.
Cooking Mistakes
– Avoid overcooking the pasta to prevent a mushy texture.
– Don’t skimp on sautéing the vegetables for maximum flavor.
– Ensure the wine is of good quality for the best taste.
– Adjust seasoning gradually to avoid oversalting.
– Use fresh ingredients for a more vibrant dish.
Helpful Tips
– Experiment with different vegetables based on the season.
– Add protein such as grilled chicken or shrimp for a heartier meal.
– For a spicy kick, include red pepper flakes.
– Make it vegetarian by omitting meat and using vegetable stock.
FAQs
Can I use other types of noodles?
Yes, you can use any type of noodle you like, such as rice noodles or whole wheat pasta.
What wine should I use for drunken noodles?
A dry red wine, such as Merlot or Pinot Noir, works best for enhancing the flavors.
Can I make these noodles ahead of time?
Yes, you can prepare the sauce and vegetables ahead of time, then cook the noodles and combine them just before serving.
Is this dish suitable for meal prep?
Absolutely! Just store the components separately and combine when ready to eat.
How do I know when the pasta is al dente?
Taste a piece of pasta; it should be firm to the bite but not hard in the center.
Conclusion
Italian drunken noodles offer a deliciously unique twist on traditional pasta dishes. With vibrant vegetables and flavorful sauce, this recipe is not only easy to prepare but also perfect for any occasion. Enjoy this delightful dish that is sure to impress your family and friends!
Italian Drunken Noodles
Ingredients
- 200 g spaghetti or linguine
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 bell pepper chopped
- 1 zucchini sliced
- 200 g cherry tomatoes halved
- 100 ml red wine
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add bell pepper and zucchini, cooking until they soften.
- Incorporate cherry tomatoes and cook until they burst.
- Pour in the red wine and soy sauce, simmering for 5 minutes.
- Toss in the cooked pasta, mixing well to coat.
- Season with salt and pepper to taste, and garnish with fresh basil.
