I have a love and hate relationship with whole wheat pasta. I LOVE the flavor (with most dishes). It’s sweet, nutty, and hearty. I HATE the texture. It always seems to be just a little too chewy no matter how long I boil it for (and I like my pasta al dente to begin with , so I can’t imagine how you super soft pasta preferrers feel). What I’ve found is that as long as you stick to the flat, thin shapes, you’re fine. Nevertheless, there are still times when I want to be a little bit better with my carb choice AND have a thick or curly noodle. Solution: brown rice pasta. Look–I don’t know how they do it, but it’s pretty great. It doesn’t have the nutty flavor of the whole wheat, but it does pack a little more punch than it’s white flour counterpart. Check it out. It’s really delightful in a dish like this, that’s already sweet and savory to begin with. Yum.
3 Red Onions, Chopped
1 Yellow Onion, Chopped
7oz. Potatoes, sliced very thin
2 T. Butter
1 C. Chicken Stock
2-3 cloves Garlic, peeled and chopped
1-2 Fresh Red Chilies, de-seeded and chopped
1/2 Cinnamon Stick
1/2 tsp. ground Nutmeg
1 T. Balsamic Vinegar
Fresh Parsley, Chopped
In a large skillet with a lid over med-high heat, drizzle olive oil and melt the butter. Add the onions, potatoes, garlic, chilies, and cinnamon stick. Cook for 5 min. Meanwhile, in a separate pot, bring enough water to a boil for the pasta and cook it according to the directions on the package. Place a lid over the onion mixture and cook 5-8 min more, until everything is soft and slightly brown. Mush about half of the potatoes up with the back of a wooden spoon or a fork. Remove the cinnamon stick and add the stock, salt, pepper, vinegar, and nutmeg. Drain the pasta and add it to the onion mixture. Add about 1/2 cup grated Parmesan and the parsley. Check for seasoning and enjoy.
(adapted from Jamie Oliver’s Dinners)