3 tbsp extra virgin olive oil
3-4 cloves garlic, finely chopped
1 tsp red pepper flakes or (as much as you dare)
1 tbsp dried oregano
2 large tomatoes, chopped into 1 inch cubes
1 bunch asparagus, about 15 pcs/chopped to 2 inch pieces
1 bottle of dry red wine
1 lb spaghetti
lots of kosher salt
2 tbsp butter
In a large pot, combine the wine with 3 quarts of water and bring to boil. season it with salt generously and add the spaghetti, stirring it occasionally. Note that your Spaghetti will take a longer time to cook than usual due to red wine, I'd say it takes about 5-7 more minutes to get "al dente".
In a large frying pan, pour the olive oil, garlic, red pepper flakes, and oregano together on a medium high heat and Saute everything for 2-3 minutes. don't take your eyes off of it. both garlic and pepper flakes burn quickly. now add the tomatoes and asparagus, season it with salt and black pepper, and let it saute for about 5 minutes until vegetables soften a little. When the sauce is ready add the drained spaghetti and mix it together with your tongs. finish the dish with adding the butter and tossing it one more time. Done! Serve this beauty with your choice of proteins like seared tuna, grilled Shrimp, or baked chicken.
- Do not skip the butter at the end! it's the secret ingredient after our wine.