Red Wine Pasta

Pasta Noodles (see Basil Pasta recipe)

1/4 cup olive oil

1 onion, diced

4 cloves garlic

crushed red pepper flakes

1/4 tsp. salt

1/2 bottle Cabernet Sauvignon

1 tbsp. tomato paste or 1/2 fresh tomato

1 tbsp. butter

1/4 cup fresh parsley, chopped
salt and pepper to taste

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1. Cook pasta noodles al dente. Save pasta water. 
2. Saute onions and garlic in olive oil in saucepan over medium heat on stovetop. If using fresh tomato, add this now. Add red pepper flakes and salt. Add wine and tomato paste. Simmer for 3-4 minutes. 
3. Add pasta noodles, butter, and stir. Allow wine to absorb into pasta, if too dry add pasta water. Stir in parsley. Add salt and pepper to taste. 
4. Garnish with fresh parsley, pecorino romano cheese, and serve.

H/T: http://www.giadadelaurentiis.com/recipes/1079/spicy-red-wine-spaghetti

Basil Avocado Pasta

Avocado Sauce

1 avocado
1 cup spinach
1/2 onion, diced
1/3 cup basil
3 cloves garlic
1/3 cup walnuts
1 tbsp. lemon juice
pasta noodles
pasta water
1 tbsp. olive oil
salt and pepper to taste

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Pasta Noodles 

4/3 c. whole wheat flour

2/3 c. white whole wheat flour

1/2 tsp. salt

1 eggs

1 tbsp. olive oil

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1. Mix flours and salt in a large bowl.
2. Make a well and add eggs and olive oil.
3. Slowly mix flour with egg from the inside out. Add extra water in small increments until dough is cohesive but not sticky.
4. Form into a smooshed sphere. Wrap in plastic and let sit for 20 minutes.
5. Use 1/4 of the dough at a time in the pasta maker. Keep the remainder wrapped in plastic.
6. Saute onions and garlic in olive oil in saucepan over medium heat on stovetop until lightly browned. Take off heat. 
7. Blend avocado, spinach, basil, walnuts, and lemon juice. Add mixture to onions and stir. Cook noodles until al dente then drain. Save pasta water. Mix noodles into sauce. Add salt and pepper to taste. Add pasta water until creamy. Garnish with fresh basil. Serve.