Return to Content

Spaghetti with Shallots and Ham

Spaghetti with Shallots and Ham
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 2

The delicate flavor and aroma of fresh shallots transform this quick-and-easy pasta dish into something very special.


  • 3/4 cup dry white wine
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup olive oil
  • 2 large shallots, coarsely chopped
  • 4 slices smoked ham, cut into julienne strips
  • 1/2 green bell pepper, cut into julienne strips
  • Salt and freshly ground black pepper
  • 1/3 pound spaghetti, boiled and drained
  • 3 fresh tomatoes, peeled, seeded, and chopped
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup crumbled feta cheese


1. In a glass measuring cup, combine the wine, oregano, and basil. Set aside.
2. Heat the oil in a large skillet. Add the shallots and ham and stir over medium heat until the shallots are tender but not browned. Add the green bell pepper and cook briefly. The pepper should retain some of its crunch. Season with salt and pepper.
3. Pour on the wine mixture. Add the hot, drained spaghetti and toss to coat. Add the tomatoes and stir over medium heat. Sprinkle on the thyme and crumbled feta cheese. Cook only until the cheese begins to melt. Serve at once.

Updated Tuesday, December 14th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111