Garlicky Caramelized Onion Pasta is a simple, fresh recipe that requires less than 10 ingredients. Plus, it’s budget friendly and can be adjusted to fit any dietary preferences!
It’s the last Recipe ReDux of the year and this one is always my favorite theme… Grab a Book & Cook – We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’
Per usual, I grabbed my old Junior League cookbook and found a recipe I wanted to try: Cottage Cheese Rounds.
As you can see from the title of the post, I am not posting the cottage cheese rounds. While they were actually really delicious, they were so ugly and weird. Were they a biscuit? a side? something to put butter on? use as a sandwich or a vehicle for dips? I don’t know and still can’t tell you.
That’s why I went to another cookbook for the recipe I’d be using. I searched all the cookbooks I have in my apartment and found this recipe for a garlic pasta dish from The Complete Cooking For Two Cookbook.
It was super simple, but it had no veggies which made me feel sad. But that’s an easy thing to fix, so I decided I’d add some caramelized onions. Caramelized onions make everything better!
The other thing I did to update the recipe was to use less pasta (3 ounces instead of 6 ounces for two servings), and I used a chickpea pasta for a little more protein.
It was my first time testing chickpea pasta but I really enjoyed it. Just make sure you don’t overcook it! (and don’t rinse it because it could get a little sticky)
To make this dish, all you do is caramelize your onion then add in a bunch of garlic. Then remove from the pot and add more garlic, a bunch of fresh parsley and some lemon juice. I used the same pot to boil the pasta. Once that was cooked, I reserved a little pasta water and drained.
Toss it all together and add a little freshly grated parmesan cheese if you like, and enjoy!
It’s simple. It’s fresh. It requires less than 10 ingredients. And it’s budget friendly and can be adjusted to fit any dietary preferences!
It’s a winner for sure! You can also change the veggie you want in your pasta dish. The cookbook suggested using artichokes, which sounded delicious but meant that I’d have to take an extra trip to the grocery store to find frozen artichokes.
- 2 TBSP olive oil, divided
- 1 large red onion, thinly sliced (about 2½ cups)
- 5 cloves garlic (4 minced, 1 grated or mashed)
- ¼ tsp salt
- ¼ tsp red pepper flakes
- ¼ cup fresh parsley, chopped
- 3 ounces dry whole grain spaghetti
- 2 TBSP fresh lemon juice
- 2 ounces parmesan cheese, grated (about ½ cup)
- Add one tablespoon of olive oil to a heavy bottom skillet or dutch oven. Heat over medium-low and add onions. Stir, and let cook for 25-35 minutes, stirring occasionally, until caramelized.
- Add in minced garlic (about 4 teaspoons), salt, and red pepper flakes. Stir for about 1 minute. Remove from pot and set aside.
- Meanwhile, add water to the pot and bring to a boil. Add pasta and cook until al dente (about 1 minutes less than suggested on package). Reserve ½ cup pasta water. Drain and return to the pot.
- Add the caramelized onions, parsley, lemon juice, remaining tablespoon of olive oil, and 2 tablespoons of pasta cooking water. Toss to coat. Add more pasta water if needed.
- Serve and sprinkle with parmesan cheese if desired. Enjoy!
*You can reduce the amount of garlic for a less intense flavor
*You can use a little less parsley if desired
Pin for later: