The other night I was watching Food Network and Rachael Ray was making spaghetti. However, instead of the traditional tomato sauce, she used garlic and shallots. Mr. G was a little leary when I suggested a total vegetarian meal, but like always he is a good sport and I think he was pleasantly surprised.
That’s a Shallotta Spaghetti (30 Minute Meals)
2 tbs, Olive Oil
2 tbs. Butter
2 cloves Garlic, minced
10 Shallots, finely diced
Handful of Parsley
1 cup Parmesan Cheese
Spaghetti
In a medium saucepan over medium heat, heat the butter and olive oil. After you get the garlic and the shallots diced, saute them for 20 minutes or until they are caramelized. While the shallots are cooking boil the water and cook the spaghetti. Reserve a cup of the starchy cooking water and then drain the spaghetti. As the spaghetti drains, pour the starchy water into saucepan, add parsley and cheese. Toss with spaghetti. Serve with a piece of crusty bread.
