That's Shallotta Flavor Spaghetti

March 2008
That's Shallotta Flavor Spaghetti

by 6 people

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Makes: 4 servings

Prep: 5 mins

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  • 1/4 cup extra-virgin olive oil (EVOO)
  • 10 shallots, halved and thinly sliced
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • 1 pound whole wheat spaghetti
  • 1 cup grated parmigiano-reggiano cheese
  • 1/3 cup chopped flat-leaf parsley (a generous handful)
  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.
  • L'Oca Ciuca Toscana The Drunken Goose 2005 (Italy)