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Spaghetti With Olive Oil & Red Wine Vinegar

author image Melanie Greenwood
Melanie Greenwood has been a freelance writer since 2010. Her work has appeared in "The Denver Post" as well as various online publications. She resides in northern Colorado and she works helping to care for elderly and at-risk individuals. Greenwood holds a Bachelor of Arts in pastoral leadership from Bethany University in California.
Spaghetti With Olive Oil & Red Wine Vinegar
Spaghetti olive oil red wine vinegar plated. Photo Credit: Colin Anderson/Blend Images/Getty Images

Spaghetti with olive oil and red wine vinegar isn't just a restaurant treat. All its namesake ingredients offer health benefits. This, combined with how simple it is to prepare and how little time it takes to put together, makes spaghetti with olive oil and red wine vinegar an excellent choice for busy cooks as well as those interested in healthy cooking and eating.

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Spaghetti with red wine vinegar and olive oil contributes to a healthy diet. If you make it with whole grain pasta, it is a good source of fiber and can, according to nutritionist Janis Jibrin, help you keep your weight under control. Olive oil is one of the healthiest fats and helps lower bad cholesterol levels, reports the American Heart Association, while vinegar adds lots of flavor without a lot of calories.

Preparation Tips

Pasta is deceptively simple to make. While all you have to do is boil some water and add the spaghetti, cooking it a few minutes too long makes your pasta mushy and unappetizing, while undercooking by a few minutes makes it unpleasantly chunky. Author Lousia Shafia recommends bringing water to a boil, turning off the burner, adding the spaghetti, putting a lid on the pot, and leaving the pot to sit for 10 minutes. Not only does this use less energy, it ensures perfect pasta every time.

Sample Recipe

To make spaghetti with olive oil and red wine vinegar, start with 6 oz. of spaghetti and prepare it using Lousia Shafia's "eco method" or according to the package directions. While the pasta cooks, combine 1 tbsp. high-quality extra virgin olive oil with 1 tsp. red wine vinegar and stir well, until the vinegar breaks into droplets. When the pasta is done, toss it with the olive oil combination, top with fresh-grated Parmesan cheese and about 1 tbsp. freshly-minced basil. Serve immediately.


While most people can eat spaghetti with olive oil and red wine vinegar without any issues, this dish can cause problems for individuals with certain health conditions. Wheat-based pasta is inappropriate for those who suffer from celiac disease or wheat allergies; to deal with this, you can use rice-based, gluten-free pasta. Also, red wine vinegar is on the Mayo Clinic's list of foods that may exacerbate heartburn.

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