Do not be discouraged by the title ingredients of this pasta dish. I know it sounds intimidating – a trio of flavors that could leave you with a socially repelling aromatic aura. When the bold ingredients that make up the sauce are cooked, they mellow out and form a wonderful combination. Of course I don’t deny that it may appeal to a more specific palate than other. But never fear, I’ve never steered you wrong yet, have I? So go ahead, get to work peeling that garlic. You can cry over the onions next. Enjoy!
Serves 6 – 8
1 pound spaghetti
1 red onion, thinly sliced
1 jalapeño, thinly sliced
3 cloves of garlic, thinly sliced
1/2 cup grated parmesan cheese
olive oil
salt
pepper
chives, finely chopped for garnish
1. Cook the spaghetti in a large pot of salted boiling water until “al dente,” about 9 minutes. It should be firm to the bite, but not hard.
2. While the pasta is boiling, prepare the sauce: Heat 3 tablespoons of olive oil in a large skillet or saute pan over medium-high heat, cook the garlic until just golden, then add the onions and jalapeño. Season with a teaspoon of salt and cook, stirring occasionally, until the onions have turned translucent (about 5-6 minutes). Stir in some of the boiling pasta water as the onions are cooking to maintain a saucy consistency.
3. Drain the spaghetti once it is finished cooking, reserving 2 cups of the pasta water. Toss the pasta with the onions, adding any of the reserved pasta water as needed if the pasta is too thick.
4. Turn off the heat, then gently toss in the parmesan cheese. Season with salt and pepper to taste, garnish with a sprinkling of chives.
5. Wasn’t that easy? Now go eat!
I'm Not A Cook 