A Perfect Comfort Food Recipe

by Joan on May 3, 2012

Not fancy looking, but I promise it tastes wonderful!

Sometimes, you simply need comfort food.  Food that has nothing to do with nutrition, the diet you’re on, or the current food fad. It’s food you need to make the world right again.

We needed ours tonight. When it’s been a long week and it’s only Wednesday, you know you need some real comfort food.

Here’s what we made and how we made it.

 

Comfort Pasta with Onions, Cheeses and Breadcrumbs

  • 1 lb. spaghetti
  • 1/4 cup olive oil
  • Two onions, chopped into 1″ pieces
  • 1/2 tsp. red chili flakes
  • Four cloves garlic, chopped
  • 1/4 cup chopped italian parsley
  • Four eggs
  • 1/2 cup parmesan
  • 8 ounces smoked mozzarella
  • 2 tablespoons butter
  • 2 cups chunky bread crumbs (we make ours from sourdough bread, whizzed in the food processor)
  • Salt and pepper

First, make yourself a cocktail.  If you need comfort food, you should start with a cocktail.

Then, heat the olive oil in a large skillet.  Add the onions, chili flakes and a bit of salt.  Cook over medium heat to caramelize the onions.  This takes a while, like 30 minutes.  Turn off heat, add garlic and stir.  Put this into your serving bowl and add the parsley.  Stir again.  Don’t wash the skillet – you’ll need it again in a minute.

Beat the eggs and the parmesan together in a small bowl.

Heat the butter in the skillet.  Add the bread crumbs, stir to coat and cook until nice and brown.  Take off heat.

Is your cocktail empty?  Make yourself another.

Bring a pot of water to the boil, add about a tablespoon of salt and stir in the spaghetti.   We’re looking for al dente, not mushy, so don’t forget it’s cooking.  (After all, you might be well into your second cocktail.)

Grate the smoked mozzarella.

When the pasta is done, pour it into a colander to drain for a second, then add it to the onions in your serving bowl.  Immediately stir in the egg/parmesan mixture.  Add the mozzarella, then add the bread crumbs, grind in an ample dose of pepper, then stir to combine.

We had ours with some roasted asparagus.  And some wine.  We would have added a nice caesar salad, but at some point it seemed like too much trouble so we didn’t make it.  For dessert, I had some Blue Bell vanilla ice cream out of the container.  (I hit fifty and got a sweet tooth for the first time in my life…who knew?)

I often feel sorry for those people who eat to live.  I live to eat, and now my world is right-side-up-ready-to kick-some-ass in shape.

Tomorrow, I will take on the world.  Again!

(Disclosure:  The basis for this recipe came out of a cookbook I no longer have – I only have a dirty copy of the page with no reference to the book it came from.  However, I’ve changed the quantity of almost all the ingredients and deleted a few.  My apologies for not being able to reference the originating recipe.)

(Sharing this recipe over at the Clever Chicks Blog Hop and TALU Tuesday – check them out!

{ 3 comments… read them below or add one }

Chris at Hye Thyme Cafe February 12, 2013 at 11:43 am

You had me at smoked mozzarella! :) [#TALU]
Chris at Hye Thyme Cafe´s last blog post ..Vegan Lentil Lettuce Wraps – Marx Foods Recipe Challenge

Anne Kimball February 12, 2013 at 6:06 pm

Oooh, this looks so delicious!
I loved your instruction about the cocktail!
Thanks for linking this up with the TALU…

Joan February 12, 2013 at 7:54 pm

I love TALU Anne! You’ll see us there weekly. Thanks for hosting!
Joan´s last blog post ..Thomas Keller’s Awesome Egg Sandwich

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