That's Shallotta Flavor Spaghetti - Rachael Ray Every Day

    That's Shallotta Flavor Spaghetti

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    Publish date:
    That's Shallotta Flavor Spaghetti
    • Prep Time
    • 4Servings

    Ingredients

    • 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)

    Preparation

    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.

    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.