First step, strip down.
Juuust kidding! You can wear your clothes, it’s the spaghetti that’s going to be a tad risqué.
As you know, spaghetti is traditionally smothered in a red or sometimes white sauce and it is delicious. However, it doesn’t have to be that way. I paired this spaghetti dish with some eggplant parmesan and roasted tomato sauce. I wanted the eggplant and tomato sauce to go together and it didn’t make a lot of sense to have a tomato or cheese based sauce for the spaghetti — too much of a good thing can be overwhelming. This spaghetti dish could easily pair with a salad and some homemade breadsticks (this is the recipe I used) or with eggplant or chicken parmesan — recipe for the eggplant version to follow in the next couple days. I used whole wheat spaghetti because I like the texture better and it holds up well to being cooked twice.
Naked Parmesan Spaghetti
1/2 package of spaghetti noodles
3 tablespoons butter
1/2 yellow onion, diced
3 cloves garlic, minced
1 teaspoon(ish) salt
About 10 fresh basil leaves, torn into small pieces
1/2 cup freshly grated parmesan
Bring a large pot of water to a boil
While the water is heating up, melt your butter in a pan over medium heat
Add your onions, garlic and salt
Cook, stirring occasionally, until the onions become translucent
Once your water reaches a rapid boil, add a 1 tablespoon of salt and your spaghetti noodles
Cook, stirring occasionally, for 7-8 minutes
You want the noodles to be not quite fully cooked
Pour off all but 1/4 cup of the pasta water
Add the spaghetti noodles and leftover pasta water right into the pan with the butter, garlic and onions
Stir continually until the water begins to boil
Stir in your torn basil leaves
Put your spaghetti in your serving dish and sprinkle the parmesan on top immediately