Spaghetti with Sauteed Onions and Marjoram
- 1 pound spaghetti
- 1/4 cup Meyer lemon olive oil or Citrus Olive Oil (page 226)
- 2 large red onions, cut into 1/4-inch-thick rings
- 2 teaspoons chopped fresh marjoram
- 8 ounces feta cheese, cubed
- Sea salt and freshly ground black pepper
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Drain, reserving 1 cup of the pasta water.
- Meanwhile, heat 2 tablespoons of the oil in a large, heavy skillet over medium heat.
- Add the onions and saute until tender and beginning to brown, about 15 minutes.
- Stir in the marjoram and saute until fragrant, about 1 minute.
- Add the cooked pasta and the remaining 2 tablespoons of oil and toss with 1/4 cup of the reserved pasta water at a time until moistened.
- Add the feta cheese and toss again, then season the pasta with salt and pepper to taste.
- Transfer to bowls and serve.
spaghetti, lemon olive oil, red onions, fresh marjoram, feta cheese, salt
Taken from www.epicurious.com/recipes/food/views/spaghetti-with-sauteed-onions-and-marjoram-394244 (may not work)