I am finally back to taking pictures and able to get back to this little series on my blog. Yeah!
A few months ago I got Rachael Ray’s Big Orange Book cookbook. It’s ok, although I’ve found most of these recipes online. While I like to find recipes online, I think searching through cookbooks is still the best. My mom was always searching for new recipes when I was little. For birthdays or holidays she would always ask for the latest Junior League cookbook or one from a place she had just visited (usually a southern one!). So, I have a growing collection of cookbooks now, and am working my way through this one now.
That’s Shallota Flavor Spaghetti (Rachael Ray Big Orange Book, p. 29, or online here)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 10 shallots, halved then thinly sliced
- Salt and black pepper
- 1 pound whole-wheat spaghetti
- A generous handful flat-leaf parsley, chopped
- 1 cup grated Parmigiano-Reggiano
Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides.
Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve.
The recipes says it makes 4 servings. This would make 2 cups/serving. At that, the calories were a bit high (I calculated it on fatsecret.com but can’t fully recall, 600-800 sounds about right). I actually managed to get 8 servings out of it, 1 cup/serving.