I made a recipe I saw recently on Rachael Ray’s 30 Minute Meals tonight. First of all, I really liked it, but there is no way this is a 30 minute meal! Definitely give yourself extra time if you decide to give this one a go. You need to thinly slice a whole lot of shallots (Rachael managed to finish this task during a commercial break…I, on the other hand, took a teeny bit longer…lol!), and then cook them low and slow until they are caramelized.
- Start by mincing 5 cloves of garlic and thinly slicing about 15 shallots.
Basically, turn this:
- When you are finally done chopping and slicing, heat 2 tablespoons EVOO with 2 tablespoons butter in a large skillet over medium-low heat.
- Add the garlic and shallots.
- Season liberally with s&p. (The shallots are basically your entire sauce, so don’t be shy with the s&p!)
- Cook the shallots until caramelized…it will take some time! (Remember to stir occasionally.)
You want to start with this:
It will eventually look like this:
And finally, it should look like this:
- While you are waiting for the shallots, chop up some fresh parsley and get a cup of grated Parmesan cheese.
- Also, boil water. Salt it and add one box of whole wheat spaghetti.
- When the pasta is done, add about 1 cup of the cooking liquid to the shallots. Stir.
- Add the spaghetti, parsley, and cheese.
- Add some more pepper to taste.
- Stir to combine and cook a minute or two more until the sauce thickens a bit.
I would serve immediately.
The sauce is good, especially when you get a good amount of shallot in your bite. (Any onion cooked low and slow is delicious!) Matt was not a fan, but he really only likes red or pink sauce on his pasta. I thought this was a good alternative to an everyday pasta meal. I’m looking forward to leftovers for lunch tomorrow!
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