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Whole Wheat Spaghetti with Red Cabbage
Preparation: 15 minutes
Cooking Time: 30 minutes
Ingredients (Serves 6)
350 gr. (12.35 oz.) Whole wheat spaghetti
1 Medium red onion, sliced Julienne style
1/2 Red cabbage, sliced Julienne style, or grated as if cole slaw.
3/4 cup Chopped fennel
2 Tsp. Dried oregano
3 Tbs. Extra virgin olive oil (EVOO)
• Sea salt to taste
Preparation
• In a saucepan sauté onion with EVOO on medium heat for about 5 minutes.
• Add chopped fennel and the hard, root part of the red cabbage finely chopped and cook for about 5 more minutes.
• Add sliced red cabbage, oregano, salt to taste and cook for about 20 more minutes, until cabbage is thoroughly cooked.
• In the meantime cook spaghetti in boiling salted water and drain when al dente (slightly undercooked for American palates - check package for time.)
• Mix with sauce, toss and serve.
Whole Wheat Spaghetti with Red Cabbage - Chopped Fennel: image 1 of 8
Whole Wheat Spaghetti with Red Cabbage - Simmering Onions and Chopped Fennel: image 2 of 8
Whole Wheat Spaghetti with Red Cabbage - Cut, Chop the Hard Root Part and Add to the Pan: image 3 of 8
Whole Wheat Spaghetti with Red Cabbage: image 4 of 8
Whole Wheat Spaghetti with Red Cabbage - The Sauce with Raw Cabbage: image 5 of 8
Whole Wheat Spaghetti with Red Cabbage - The Sauce with Cooked Cabbage: image 6 of 8
Whole Wheat Spaghetti with Red Cabbage - The Serving Bowl: image 7 of 8
Whole Wheat Spaghetti with Red Cabbage - Individual Serving with Grated Parmigiano and EVOO: image 8 of 8
Click on the images above to see larger pictures
Comments
•
 This recipe is amazing. The red cabbage makes for a surprisingly good pasta sauce and it is also excellent served as a cold pasta salad.
Wine and Beverage Pairing
•
 Caliscana Fior Fiore Ansonica, Save Classico DOC, Chianti DOCG Guarniente, Aglianico Sannio V.Q.P.R.D.


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