Pasta day

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Spaghetti With Caramelized Onions

Spaghetti With Roasted Fennel And Tomatoes

 

* Exported from MasterCook *

 

Spaghetti With Caramelized Onions

 

Recipe By : The One Dish Vegetarian, by Maria Robbins, page 54

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 tablespoons butter

3 large onions -- sliced very thin

(about 1 1/2 pounds)

2 teaspoons salt

Freshly ground black pepper -- to taste

1/2 cup dry white wine

1/2 cup finely chopped parsley

2 tablespoons salt

1 pound spaghetti

Freshly grated Parmesan cheese

 

4 servings

 

You come home in the evening, tired unto exhaustion. No one has shopped

for dinner. The weather is foul-rain, sleet, snow-there is no question of

going out. You pull out the spaghetti pot, fill it with water, put it on

the stove. The pantry has some onions, not much else. You slice the

onions and saute them slowly while you chat with your family, read the

mail, whatever. An hour later you boil the spaghetti and toss it with the

sauce. You've created magic! A delicious dinner out of nothing much.

 

1. Place a large pot of water (6 quarts) on high heat to boil for the pasta.

 

2. In a large saute pan or skillet, heat the olive oil and butter over

medium heat. Add the onions, turn the heat to very low, and cook the

onions, stirring occasionally for 45 minutes to 1 hour, until the onions

have turned golden brown. Be careful not to let the onions burn. They

should cook very slowly and evenly, so adjust your heat accordingly.

 

3. Add salt and plenty of black pepper to the caramelized onions. Because

of their sweetness they should be fairly heavily seasoned.

 

4. Add the wine and raise the heat to high; simmer until most of the wine

has evaporated. Add the parsley, stir, and turn off the heat.

 

5. Add salt to boiling pasta water then add the spaghetti. Cook the

spaghetti until it is al dente. Drain the spaghetti and add to the saute

pan with the caramelized onions. Turn on the heat under the pan and toss

the spaghetti with the sauce.

 

6. Serve at once in pasta bowls and serve the cheese separately.

 

Variations Add 1/2 cup heavy cream after you have added and simmered the

wine. Simmer for a few minutes until the sauce has thickened.

 

Stir in 1/2 cup chopped toasted walnuts or toasted pine nuts just before

serving.

 

 

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* Exported from MasterCook *

 

Spaghetti With Roasted Fennel And Tomatoes

 

Recipe By : The One Dish Vegetarian, by Maria Robbins, page 56

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 fennel bulbs -- (about 1 1/2 pounds)

1 large onion

cut in half lengthwise

and thinly sliced

12 garlic cloves -- peeled (or more)

1/2 teaspoon fennel seeds -- lightly crushed

1/4 cup extra-virgin olive oil

1 teaspoon salt

28 ounces canned Italian whole tomatoes -- drained

Freshly ground black pepper

2 tablespoons salt

1 pound spaghetti

 

4 to 5 servings

 

This delicious sauce is easy to make and a nice change of pace from

ordinary tomato sauce. Fennel helps to soothe any indigestion due to

fatigue and stress. At the same time, it perks up the appetite to help you

enjoy your meal. Try it for a Friday night dinner to take away the worries

of the week.

 

1. Preheat the oven to 375 F.

 

2. Remove a handful of feathery fronds from the fennel bulbs, chop them

into 1-inch-long pieces, and reserve. Cut away the stalks and remove some

of the coarse outer layers. Cut the bulbs in half vertically, cut our the

cores, and cut them crosswise into 1/8-inch-thick slices.

 

3. Place the sliced fennel, onion, garlic cloves, and fennel seeds in a

nonreactive roasting pan. Drizzle with olive oil and sprinkle with 1

teaspoon salt. Place in the preheated oven and roast for 20 minutes, until

the fennel is almost tender. Stir the vegetables once or twice while they

are roasting.

 

4. Cut each tomato in half lengthwise and add them to the fennel in the

roasting pan. Stir and spread our in one layer. Season with lots of

freshly ground black pepper. Continue baking for 30 minutes.

 

5. Bring 6 quarts of water to a boil, add the 2 tablespoons salt and the

spaghetti, and cook until al dente. Drain and add the spaghetti to the

vegetables in the roasting pan and mix well. Sprinkle with reserved fennel

fronds and serve in pasta bowls.

 

6. Bring 6 quarts of water to a boil, add the 2 tablespoons salt and the

spaghetti, and cook until al dente. Drain and add the spaghetti to the

vegetables in the roasting pan and mix well. Sprinkle with reserved fennel

fronds and serve in pasta bowls.

 

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