This recipe is courtesy of Rachael Ray. I have always loved her recipes both watching on television or on the Food Network. Here's what she says about this one...
"Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It's like a bowl of French Onion Soup, hold the broth. It's a knockout. ..."
Ingredients:
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 10 shallots, halved then thinly sliced
- Salt and black pepper
- 1 pound whole-wheat spaghetti
- A generous handful flat-leaf parsley, chopped
- 1 cup grated Parmigiano-Reggiano
Directions:
Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
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