Tagliatelle With Caramelized Onions And Fresh Herbs Food

SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS

Spicy Spaghetti With Caramelized Onions and Herbs image

Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt, as needed
1/4 cup extra-virgin olive oil
2 large white or Spanish onions, halved and very thinly sliced
12 ounces spaghetti
6 garlic cloves
1/2 teaspoon chile paste or red-pepper flakes, or to taste
2 anchovies, chopped (optional)
1 cup chopped mix of parsley and basil (or use all parsley)
1/3 cup chopped cured Moroccan or other intensely flavored black olives
2 tablespoons unsalted butter, cubed
Lemon wedges, for squeezing
Grated Parmesan, for serving (optional)

Steps:

Put a large pot of heavily salted water on and let it come to a boil.
Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

TAGLIATELLE WITH CARAMELIZED ONIONS AND FRESH HERBS

Tagliatelle With Caramelized Onions and Fresh Herbs image

Another one from "The Splendid Table". Great for summer so you can use thoes sweet onions and fresh herbs from your garden. Use any herbs you like. Some suggestions are basil, marjoram, rosemary, sage and thyme or a combination of them.

Provided by Ilysse

Categories European

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
4 large onions, sliced
salt and pepper
2 large garlic cloves, minced
1 1/2 cups chicken stock or 1 1/2 cups meat stock
1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta
1 2/3 cups fresh herbs, roughly chopped
2/3 cup heavy cream
4 ounces prosciutto di Parma, chopped
2/3 cup parmigiano-reggiano cheese, grated

Steps:

Heat the oil in a large saute pan over medium heat.
Add the onions and sprinkle with salt and pepper and stir to coat with the oil.
Cover and cook on low heat 25 to 30 minutes or until soft and transparent.
Uncover the pan and raise heat to medium high and cook, stirring often, until the onions become a rich golden brown.
Add garlic and cook for a few minutes longer careful not to burn the garlic.
Add the stock and simmer and scrape the bottom of the pan until reduced by about a quarter.
Cook pasta according to the package directions until al dente and drain.
Add the cream to the sauce and let come to a slow simmer while stirring it inches
Add the prosciutto, salt and pepper and the herbs to the sauce and toss with the pasta.
Toss in the cheese.
Serve with extra cheese at the table if desired.

Nutrition Facts : Calories 817.6, Fat 34.7, SaturatedFat 14.5, Cholesterol 162.4, Sodium 399, Carbohydrate 101.8, Fiber 5.9, Sugar 10.1, Protein 25.8

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