Pasta with Red Wine Sauce

I am trying to use up ingredients in the house and try new recipes while the stay at home order is in place. Since all of the groceries that I normally purchase are not available, I am making the best with what I have.

Today I made a pasta sauce with some left over red wine. The last time we had someone over for dinner. the bottle was opened. That was a while ago. Today I turned the leftover wine into a sauce ... one that colored the meal red too!

Sauce Ingredients (Pasta for 2):

2 cups red wine
6 cloves of garlic
olive oil
1/2 TBSP oregano  (sub basil of you wish)
1 TBSP red pepper flakes

Pasta Ingredients:

1/2 cup diced sweet onion
1 zucchini diced into small pieces
1 yellow squash diced into small pieces
olive oil
2 cups (dry) gluten free pasta
1/4 cup Parmesan Cheese (or vegan alternative)

Sauce Instructions (can be made ahead of time ... takes about 30 minutes):

Dice the garlic and sautee in a pot with olive oil (just enough so nothing sticks/burns)
Add the red pepper flakes, wine, and oregano and bring to a boil
Reduce heat and reduce in 1/2

Pasta Instructions:

• Dice the onion and veggies and add to a pan with olive oil (just enough)  
• Sautee until onions are translucent
• While the vegetables are cooking boil water and prepare the pasta ... slightly el dente
• Drain 95% of the water from the pasta
• Add the cooked pasta to the vegetables, add the reduced sauce, and cook until the liquid is almost completely absorbed
• Serve with Parmesan cheese or vegan alternative