Onions are used in so many dishes as a base to build background flavour, here there are the star of the show. Long slow cooking brings out their natural sweetness, delivering complex flavour with a limited number of ingredients.
2 large red onions, peeled, sliced
3 cloves garlic, finely chopped
1 teaspoon thyme (fresh or dried)
¼ cup finely grated parmesan
1 cup cherry tomatoes (optional)
- Heat a medium pan with 1 tablespoon of oil over medium heat, add the onions and thyme and cook over medium to low heat, stirring occasionally for 10-15 minutes or until onions are soft and caramelised.
- Set onions aside, bring a pot of water to the boil and cook pasta according to packet directions. Set aside, without draining.
- Heat a large pan with a drizzle of oil over medium heat, add garlic and tomatoes and cook until they have softened before add onion and using tongs add pasta to the pan along with a small amount of cooking water.
- Stir through parmesan, adding additional cooking water if needed to create a light sauce. Season well with black pepper and serve.
- Reserving the starchy pasta cooking water and combining it with parmesan creates a silky sauce without any extra ingredients. Check seasoning before adding salt as parmesan is naturally very salty.
- White or brown onions can be used in place of red if not available, however they may need a small amount of sugar to bring out the sweetness
- Sundried or semi-dried tomatoes can be used in place of fresh cherry tomatoes.
- Rosemary can be used in place of thyme