Thats Shallota Flavor Spaghetti Food

THAT'S SHALLOTA FLAVOR SPAGHETTI

That's Shallota Flavor Spaghetti image

Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It's like a bowl of French Onion Soup, hold the broth. It's a knockout.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.
Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. 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. WOW! Talk about yum-o!

ROASTED SHALLOTS

Roasted Shallots image

I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)

Provided by Elmotoo

Categories Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb shallot
olive oil
2 tablespoons balsamic vinegar
kosher salt
fresh ground black pepper
6 fresh thyme sprigs

Steps:

Preheat the oven to 400ºF.
Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9

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