Spaghetti with Sautéed Onions and Marjoram

Name: Spaghetti with Sautéed Onions and Marjoram
Yield: 4 to 6 servings
Ingredients: 1 pound spaghetti; 1/4 cup Meyer lemon olive oil or Citrus Olive Oil (page 226); 2 large red onions, cut into 1/4-inch-thick rings; 2 teaspoons chopped fresh marjoram; 8 ounces feta cheese, cubed; Sea salt and freshly ground black pepper

January 26, 2012

Meyer lemons are sweeter than regular lemons and, unfortunately, are in season for only a short time each year. Since they are hard to find, I’ve fallen in love with Meyer lemon olive oil, which captures their flavor very well and adds both citrus tang and a hint of sweetness to all kinds of recipes. Because this is such a simple dish—the sauce is just onions, the oil, and fresh marjoram—do try to get your hands on some Meyer lemon olive oil; I use the one made by DaVero. If you can’t find it, though, you can use the citrus oil on page 226.

Recipe notes

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