1½cupsgluten-free red wineI use a dry wine, like Cabernet
¼cupfreshly-grated parmesan cheese
3tablespoonsextra virgin olive oil
1pinchfreshly-ground black pepper
1pinchcoarse sea saltfor garnish
Bring 8 cups of water to a rolling boil. Add noodles and stir occasionally for about 5 minutes.
If the pasta water foams, add a drizzle of olive oil to the water and continue stirring. You can also turn the heat down just a bit.
While the chickpea pasta is cooking, add garlic, shallot, and 2 tablespoon olive oil to a nonstick skillet and sweat until the edges of the garlic and shallot start to darken.
Add red wine and bring to a boil over medium heat.
Drain the pasta and add to the noodles to the red wine "sauce" in the skillet. Add kosher salt and pepper. Stir until the noodles are thoroughly coated and cook until al dente and the noodles adopt a purple hue.
Stir in the last tablespoon of olive oil. When ready, garnish with Parmesan cheese flakes, chopped parsely, and coarse sea salt. Add additional garnish or pepper, if desired.
Chickpea pasta tends to cause the cooking water to foam. Use a large saucepan and stir continuously, adding a drizzle of olive oil to the water, if needed. I use a carrot peeler to create large Parmesan shavings as garnish. Use finely-grated Parmesan if that is all you have handy, or omit altogether. Use a good quality red wine, since this red wine pasta relies on just a few ingredients to create the flavor profile. Kosher salt is used within the dish for even distribution, but coarse sea salt makes a great garnish when serving. Add 1 tablespoon dried parsley instead of 2 tablespoon fresh, if you only have dried in your pantry.