Drunken Spaghetti with Kale and Walnuts

Everything you see I owe to spaghetti. ~ Sophia Loren

A colorful healthy twist on spaghetti

According to food history, the earliest form of long strands of pasta appeared in Sicily during the 12th century.  Throughout Italy, mass production of pasta began with the emergence of pasta factories in the 19th century.

In the late 1890’s, pasta was found in restaurants within the United States.  The dish consisted of pasta and tomato sauce seasoned with cloves, bay leaves and garlic.  The addition of basil, oregano and red pepper didn’t occur until the early 1900’s.

When you cook pasta you need a large pot of boiling salted water.  Use a good amount of salt.  According to Frank Falcinelli, owner of Frankies in Brooklyn, New York, the water should be “Atlantic Ocean salty.”

You may be asking why is salt important?  In Frank’s words, “salt is water- soluble, and as the water enters the pasta, so does the salt, which makes the pasta taste like something.”

One final note, saving the pasta cooking water is a good thing.  If you need to loosen your sauces, use the cooking water.  Additionally, the cooking water from dried pasta is better than that from fresh pasta.  Frank Falcinelli says that the “higher gluten flour and all the extruding and drying the pasta’s gone through makes for a cooking water better at emulsifying a sauce.”

Let’s get started with this twist on spaghetti, made healthy with the addition of Kale and walnuts.

Oh, by the way, as I am writing this post I am listening to Andrea Bocelli’s latest cd entitled Passione.  It is really great.

Below is a photo of my Italian husband’s father (standing center), his aunts and uncles, as children, and his grandparents. His grandparents came from Italy to the United States in 1907.

Gather the ingredients.

Bring a large pot of water to a boil.  Add a generous amount of salt. Add the spaghetti and the kale to the water and boil for 5 minutes.

Drain the pasta and kale.

Return the pot to the stove and add the wine. Boil the wine for 3-4 minutes.

Add the pasta and kale to the wine and cook over medium-high heat, tossing frequently, for an additional 4-5 minutes.  Keep a check on the pasta so it is cooked al dente.  Note: I heard this week, on the Dr. Oz show, that pasta cooked al dente has a lower glycemic index than pasta that is cooked more. Pasta cooked al dente resists digestive juices easier, therefore, lowering the amount of carbohydrates absorbed by the body.

While the pasta and kale are cooking, put olive oil in a skillet.  Add the onions, garlic, chili flakes and salt and pepper to taste.  Cook until tender about 7-8 minutes.  Sprinkle with sugar.

Chop the walnuts and toast them on a baking sheet, in a 350 degree oven, for 5-8 minutes.

Scrape the onion mixture into the pasta and kale mixture.  Toss with the walnuts and a generous amount of parmigiano reggiano cheese.

Buon appetito!!

I couldn’t do a post about spaghetti without including a photo of the family  ”spaghetti bowl” my mother-in-law used weekly while her children were growing up.  There are a lot of memories and love seen in this bowl.

Drunken Spaghetti with Kale and Walnuts Recipe

By Patricia Rio Published: April 14, 2013

• Drunken Spaghetti with Kale and Walnuts

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  2 votes, 5.00 avg. rating (98% score)
• Yield: 4 Servings
• Prep: 30 mins
• Cook: 10 mins
• Ready In: 40 mins

Adapted from Rachael Ray as seen on her TV show.

Ingredients

• 1 pound spaghetti
• salt for cooking water
• 1 large bunch kale
• 1 bottle Red Zinfandel or Barolo wine
• 3 tablespoons extra virgin olive oil
• 1 whole red onion, finely chopped
• 4 cloves minced garlic
• 1/2 teaspoon dried chili
• 1 teaspoon white sugar
• 1/2 cup chopped and toasted walnuts
• parmigiano reggiano cheese, grated

Instructions

1. Bring a large pot of water to a boil. Add a generous amount of salt. Add the spaghetti and the kale to the water and boil for 5 minutes. Drain the pasta and kale.
   
2. Return the pot to the stove and add the wine. Boil the wine for 3-4 minutes.
   
3. Add the pasta and kale to the wine and cook over medium-high heat, tossing frequently, for an additional 4-5 minutes. Keep a check on the pasta so it is cooked al dente.
   
4. While the pasta and kale are cooking, put olive oil in a skillet. Add the onions, garlic, chili flakes and salt and pepper to taste. Cook until tender about 7-8 minutes. Sprinkle with sugar.
   
5. Chop the walnuts and toast them on a baking sheet, in a 350 degree oven, for 5-8 minutes.
   
6. Scrape the onion mixture into the pasta and kale mixture. Toss with the walnuts and a generous amount of parmigiano reggiano cheese.
   
7. Buon appetito!!