Caramelized onion pasta: A quick weeknight recipe that's packed with flavour
Sweet, tart and spicy all at once, Amina Al-Saigh's recipe is beautifully balanced and easy to make
Golden caramelized onions are the base for this simple but magical pasta recipe. The sweetness of the onions balances out the tartness of the tomatoes, and chili flakes and cumin add a hint of spice. Pair it with a protein or side salad and a generous amount of Parmesan cheese for a quick weeknight dinner that’s sure to impress everyone around your table.
Ingredients
- 4 tbsp olive oil
- 3 yellow onions, thinly sliced
- 1 tsp salt, divided, plus more for salting the pasta water
- 350 g bucatini (or another long, thin pasta of your choice)
- 1 tbsp tomato paste
- 1 tbsp mild red pepper paste (or substitute with another tablespoon of tomato paste)
- 398 ml canned whole tomatoes, puréed
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tsp granulated sugar
- ¼ cup grated Parmesan cheese
- Chili flakes
Preparation
Heat oil in a large skillet over medium heat. Add onions and ½ teaspoon salt, stir, then cover and cook for 10 minutes. Uncover and continue to cook for another 10 to 15 minutes, stirring often, until the onions are soft and golden.
Meanwhile, cook the pasta in boiling, salted water according to the package instructions. Reserve ½ cup of the cooking water, drain and set aside.
Push the onions to one side of the skillet and, to the empty side, add tomato and red pepper paste, if using. Stir continuously for 10 seconds until they start to brown, then add tomatoes, cumin, black pepper, sugar and the remaining ½ teaspoon salt. Cook for 5 minutes, then season with salt to taste.
Add the cooked pasta to the skillet and toss well. If the sauce is too thick, add a splash of the reserved cooking water and stir to combine.
Sprinkle with parmesan cheese and chili flakes.
Serves 4
Produced in collaboration with CBC Creator Network.
