SPAGHETTI with GARLIC OIL
Buca di Beppo Recipe
1/3 cup olive oil
1 cup red onion, julienne cut
1 1/2 cups sliced carrots, sliced 1/4 inch thick
3 cups fresh small mushrooms, halved
2 cups sliced zucchini sliced 1/4 inch thick
3 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 pound spaghetti
1 cup grated Pecorino Romano cheese, divided use
Heat oil in large pan over medium heat. Add onion, carrots, mushrooms, zucchini and garlic. Cook until lightly browned, stirring occasionally. Season with salt and crushed red pepper flakes. Keep warm.
Cook spaghetti in generous amount of boiling water until cooked al dente. Drain spaghetti, reserving 1 cup of cooking water. Add reserved 1 cup of cooking water to vegetables.
Add spaghetti to vegetable mixture. Add half of cheese; toss. Divide among 6 serving bowls, making sure to evenly divide vegetables. Sprinkle with remaining cheese. Serve hot.