Ingredients:
12 oz (340g) spaghetti

1/4 cup olive oil

4 cloves garlic, minced

1/2 cup of dry white wine (e.g. Pinot Grigio).

1 cup chicken or vegetable broth

1 tsp crushed red pepper (to taste)

1 teaspoon dried oregano

Salt and black pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper, thinly sliced

1/2 cup sliced mushrooms

A fourth of a cup of basil leaves, chopped.

 

Method
Cook the spaghetti until it is done al dente. Then drain and set aside for later use.

In a large skillet, heat olive oil over medium-high heat; add minced garlic to fry for 1 minute or until fragrant.

Pour white wine into the pan and cook for another 2 minutes so that some alcohol can evaporate.

Into the skillet, put chicken (or vegetable) broth, red pepper flakes, dried oregano, salt and black pepper; then stir them well together.

Add cherry tomatoes, sliced bell pepper and sliced mushrooms. Cook them around five to seven minutes until the vegetables get soft and flavors meld with each other.

Toss cooked spaghetti with sauce in skillet; mix gently so that it gets coated evenly with vegetables too. Continue cooking two-three more minutes for noodles to absorb some of the sauce.

Take off from stove-top then sprinkle fresh chopped basil over noodles.

Serve drunken noodles that originate from Italy while they are still hot and top them with some parmesan cheese.

Enjoy your tasteful Italian Drunken Noodles! You can change this recipe up by including different proteins or veggies which will give it more texture as well as taste. Enjoy!