What caught my eye about this recipe from Rachael Ray is that the spaghetti just looked too easy to make and it only had a few ingredients. The recipe below is for 4 people; naturally I halved it since it's just 1 and 3/8th's right now. And since I ran out of Parmigiano I used the leftover Mizithra, but next time I will definitely add the fresh Parmigiano.
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, finely chopped
- 10 shallots, halved, then thinly sliced
- Salt and black pepper
- 1 pound whole wheat spaghetti
- A generous handful of flat leaf parsley, chopped
- 1 cup grated Parmigiano Reggiano cheese
Heat the olive oil over medium-low heat in a high-sided skillet. Add garlic and shallots. Season with salt and pepper, then gently cook to caramelize them, 20 minutes, stirring occasionally. Meanwhile, heat a large pot of water to boil for pasta, salt the water very liberally, then add spaghetti to rolling boil. Cook to al dente.
Add three ladles of starchy pasta water, about 1 1/4 cups, to the shallots and stir.