Straight from the Moosewood Low Fat Cookbook:
Spaghetti with Onions
We modified this recipe from Ed Giobbi, who found it in a very old Italian cookbook. Just as he says, it's a winner. The pasta is only partially cooked when you add it to the sauce, so as it finishes cooking, it releases the rest of its starch, creating a sauce so thick and unctuous you'd swear it had cheese in it -- a bit of kitchen wizardry at work!
4 large onions
2 teaspoons olive oil
2 teaspoons ground fennel (optional) We didn't use. One Beastie isn't a fan.
1 pound spaghetti
1 cup skim milk
1 cup canned tomatoes, crushed or coarsely chopped (8-ounce can)
1 teaspoon salt
ground black pepper to taste
Slice off the ends of the onions. Cut each onion in half lengthwise and remove the peel. Slice each half lengthwise into strips. Bring a large pot of water to a boil. While the water heats, pour the oil into a large skillet or wide soup pot and add the onion and fennel, if using. Sauté, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.Ease the spaghetti into the boiling water, stir, and cover. Cook the spaghetti for just 10 minutes.Meanwhile, add the milk and tomatoes to the onions. The milk will curdle, but don't worry. Cover and gently simmer.When the spaghetti has cooked exactly 5 minutes, drain it and add it immediately to the onion mixture. Simmer the spaghetti in the sauce for about 5 minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in a little more milk if the sauce becomes too stiff. Add the salt and pepper to taste. Serve immediately.
Serves 4.Total time: 40 minutes.
Spaghetti with Onions
We modified this recipe from Ed Giobbi, who found it in a very old Italian cookbook. Just as he says, it's a winner. The pasta is only partially cooked when you add it to the sauce, so as it finishes cooking, it releases the rest of its starch, creating a sauce so thick and unctuous you'd swear it had cheese in it -- a bit of kitchen wizardry at work!
4 large onions
2 teaspoons olive oil
2 teaspoons ground fennel (optional) We didn't use. One Beastie isn't a fan.
1 pound spaghetti
1 cup skim milk
1 cup canned tomatoes, crushed or coarsely chopped (8-ounce can)
1 teaspoon salt
ground black pepper to taste
Slice off the ends of the onions. Cut each onion in half lengthwise and remove the peel. Slice each half lengthwise into strips. Bring a large pot of water to a boil. While the water heats, pour the oil into a large skillet or wide soup pot and add the onion and fennel, if using. Sauté, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.Ease the spaghetti into the boiling water, stir, and cover. Cook the spaghetti for just 10 minutes.Meanwhile, add the milk and tomatoes to the onions. The milk will curdle, but don't worry. Cover and gently simmer.When the spaghetti has cooked exactly 5 minutes, drain it and add it immediately to the onion mixture. Simmer the spaghetti in the sauce for about 5 minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in a little more milk if the sauce becomes too stiff. Add the salt and pepper to taste. Serve immediately.
Serves 4.Total time: 40 minutes.
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