Pasta With Smothered Onions

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Pasta With Smothered Onions

 

4 quarts water

1 tablespoon salt

1 pound dried pasta such as orecchiette

fresh herb sprigs, same as used in sauce

freshly grated Parmesan cheese for passing

 

Onion Sauce:

1/2 cup olive oil

4 quarts thinly sliced onions

1/3 cup chopped garlic

salt

freshly ground black pepper

1 cup dry red wine

1/2 cup chopped mixed fresh marjoram, summer savory, lavender, flat-leaf

parsley, and thyme, or 3 tablespoons crumbled dried herbes de Provence

 

To make the sauce, heat the oil in a large saucepan over medium heat. Add the

onions and toss well to coat with oil. Cover, reduce the heat to medium-low,

and cook, stirring occasionally, until the onions just begin to color, about 30

minutes.

Remove the cover, add the garlic, increase the heat to medium, and season to

taste with salt and a generous amount of pepper. Cook, stirring occasionally,

until the onions are almost caramelized, about 25 minutes.

Increase the heat to medium-high, add the wine, and cook until the wine

evaporates. Stir in the chopped 'herbes' just before tossing the sauce with the

pasta.

Meanwhile, bring the water to a rapid boil in a large pot over high heat. Stir

in the 1 tablespoon salt. Drop in the pasta and cook, stirring frequently,

until tender but still firm to the bite. Drain and transfer to a heated bowl.

Toss the pasta with the sauce, garnish with the herb sprigs, and serve

immediately. Pass the cheese at the table.

serves 4.

 

 

 

 

 

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