Caramelized Onion Pasta
This caramelized onion pasta has only a handful of ingredients, but has an intense depth of flavor from the sweet and savory caramelized onions, and a pop of freshness from the lemon.
Ingredients
- 12 oz . Casarecce Pasta or other pasta, like ziti or penne
- 3 Medium Vidalia Onions
- Extra Virgin Olive Oil for sauté
- Juice from 1-2 Lemons to taste
- Salt and Pepper to Taste
Instructions
- Start by prepping the onions - cut the onions in half, then cut the halves into thin, C-shaped slices.
- Bring a little bit of olive oil in a sauté pan to medium-low heat, and add the onions. Now comes the waiting - let the onions cook down for about an hour, stirring every 5-10 minutes or so. Be careful to not let the pan get too hot - the onions will burn. Just keep the pan on medium low heat, and let them cook down slowly. It's time consuming, but well worth the wait. For a more comprehensive guide on caramelizing the onion, please see this article from The Kitchn.
- While onions are cooking down, cook the pasta according to package directions. I used casarecce but you can use any sort of tubular pasta, like ziti or penne. Rotini or fusilli would probably work too. When pasta is done cooking, drain and set aside in the pot you used to cook it in.
- When onions are done cooking, they should be a gorgeous brown color and will smell amazing. Scrape the onions into the pot full of pasta, and mix well. Add in juice from the lemons (taste and adjust if needed), and salt and pepper to taste.
- Serve and enjoy!