You may also like
Categories:Viewed: 43 - Published at: a year ago
Ingredients
- 14 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
- 13 cup chopped flat leaf parsley (a generous handful)
Method
- 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.
