My wonderful friend Star gave me her last two issues of Everyday Food, and I saw this wonderful recipe in one of them. We picked up some wonderful garlic and chive pappardelle at the Farmers’ Market last weekend, and I was so excited to try this recipe.
This dish is simple, yet delicious. I never would have thought to put caramelized onions with pasta, but it’s really a great combination. The onions have a really sweet flavor that is perfectly balanced by the woody, nutty flavor of the Parmesan. We made garlic bread with a loaf of Italian bread (also from the Farmers’ Market) to serve with this. It was a simple and perfect weeknight meal. Also, the leftovers made a great lunch the next day.
Papparedelle with Caramelized Onions and Parmesan
1 tablespoon olive oil
2 medium onions, halved and thinly sliced
1/2 teaspoon dried thyme
Coarse salt and ground pepper
1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
2 tablespoons butter
2 ounces Parmesan, shaved with a vegetable peeler
-In a large skillet, heat oil over medium.
-Add onions and thyme; season with salt and pepper.
-Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes.
-Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more.
-When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
-Meanwhile, bring a large pot of salted water to a boil.
-When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente.
-Reserve 1/2 cup pasta water; drain pasta, and return to pot.
-Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. -Gradually add enough pasta water to create a thin sauce that coats pasta.
-Serve pasta topped with Parmesan.
Source: Everyday Food