That's Shallotta Flavor Spaghetti (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From RR magazine, March 2008. Ingredients:
1/4 cup extra virgin olive oil |
10 shallots, halved and thinly sliced |
2 garlic cloves, finely chopped |
salt and pepper |
1 lb whole wheat spaghetti |
1 cup grated parmigiano-reggiano cheese |
1/3 cup chopped flat leaf parsley (a generous handful) |
Directions:
1. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
2. While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.
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