Olive oil
2 medium Spanish onions, peeled and sliced thinly
2 cloves of garlic, peeled minced
½ pound capellini, broken into 2-3 inch pieces
2 cups chicken stock or water
¼ cup chopped flat leaf parsley
Salt and pepper
1. Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Cook the onions until they are very soft and golden brown. Add the garlic and continue cooking for several minutes until the garlic has softened. Transfer the onions to the insert for the slow cooker.
2. Add more olive oil to recoat the bottom of the same pan and lightly toast the pasta over medium heat until the pasta is lightly browned and has a nutty fragrance (about 5 minutes). Transfer the pasta to the insert for the slow cooker. Add the chicken stock and stir together. Cover and cook on HIGH for 90 minutes until most of the liquid has absorbed. Allow the pasta to sit so the remaining liquid can be absorbed. Stir in the parsley and adjust seasoning.
