Recipe: Moosewood Restaurant Spaghetti with Onions

SPAGHETTI WITH ONIONS

4 large onions
2 tsp. canola oil
2 tsp. ground fennel seed (optional)
1 lb. uncooked spaghetti
1 cup fat free milk
1 cup canned tomatoes, crushed or coarsely chopped (one 8 oz. can)
1 tsp. salt
Ground black pepper to taste

Bring a large pot of water to a boil.

While the water heats up, slice off the ends of the onions. Cut each onion in half lengthwise and remove the peel. Slice each half lengthwise into strips.

Pour the oil into a large skillet or wide soup pot and add the onions and fennel, if using. Saute, 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 5 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 5 minutes, drain it and add it immediately to the onion mixture. Simmer the spaghetti in the sauce for 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.

*I find if I make a cornstarch slurry (1 tsp. cornstarch and 1 Tbsp. milk) and pour it into the milk right after I add it to the pan, it doesn't curdle. A trick I learned from Graham Kerr.

Makes 4 servings
Adapted from source: Moosewood Restaurant Low Fat Favorites
From: Risa G., NJ - 09-12-97