Drunken Spaghetti (Red Wine Spaghetti) with Olives, Capers, and Shaved Parmesan

Cook spaghetti in boiling salted water until al dente. Drain and set aside.

Pour red wine into the same pot you cooked the pasta in and bring it to a boil. Add drained pasta to the boiling wine. Cook until pasta absorbs most of the wine, about 2–4 minutes. Drain pasta again, getting rid of any wine that wasn’t absorbed. Set aside.

Heat olive oil in a medium-high pan, then add garlic and red pepper flakes. Sauté garlic until just browned.

Add pasta to the pan, then olives and capers. Toss and then plate. Garnish with shaved Parmesan.