Thursday, September 5, 2013
Full disclosure: this recipe is kind of a variation on a previous recipe. For lunch the other day I was craving Alessio’s Pasta alla Romana. Unfortunately a) I wasn’t in Rome and b) I didn’t have 2 of the main ingredients.
No prosciutto and no scallions. But I did have a braid of some beautiful red onions. So the pasta became all about the onions.
I let the onions cook very fast. This gave them the chance to wilt, but also to just begin to caramelize at the edges. I also browned the pine nuts which added to the overall richness. I was very heavy handed with the sage, which I also let get nice and brown.
And that’s it. A really simple easy pasta. With ingredients you probably already have.
pasta with red onions, sage and pine nuts
(serves 4 to 5)
1/2 kilo / 1 pound of penne
2 big red onions
1 tsp salt
1/3 cup pine nuts
3 tablespoons olive oil
1/2 cup chopped fresh sage leaves
1/2 cup grated parmigiano
Freshly ground black pepper
Bring a large pot of salted water to boil. Add the pasta.
While the pasta is cooking, heat a large frying pan with olive oil, and add the onions and salt. Cook on medium high heat so that the onions wilt, but also start to caramelize.
In a small frying pan toast the pine nuts without any oil. Shake the pan around so that they don’t burn. This should take about 5 minutes tops.
When the onion is just about done, add the sage leaves and cook for another few minutes at high heat.
Drain the pasta, reserving a cup of the cooking water. Add the drained pasta to the pan with the onions and sage, stirring over the heat to mix the flavors. Add a half cup of the reserved water and keep stirring. Turn off heat and add the pine nuts and the cheese, mixing well and adding a bit more of the water to allow the cheese to form a kind of sauce.
Serve topped with black pepper.