Onion and Garlic Pasta

Ingredients

• 4 Onions
• 2 Heads of garlic
• 0.25 cup Olive oil
• 1 tbsp Paprika
• 1 tbsp Oregano
• 1 tsp Garlic powder
• 1 tsp Red pepper flakes (chili flakes)
• 1 tsp Salt
• 1 cup Heavy cream (heavy cream)
• 0.5 cup Parmesan cheese
• 0.25 cup Parsley (chopped)
• 1 lb Pasta (type of choice (approx. 450g))
• 0.5 cup Pasta water (reserved from cooking)
• 0.5 Lemon juice (juice of half a lemon (optional, mentioned in comments/video))

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a baking dish or roasting pan, place the chopped onions, the heads of garlic (you can cut the top off to expose the cloves), the spices (paprika, oregano, garlic powder, red pepper flakes, salt), and the olive oil.

3. 3

   Place in the oven and roast for a total of 45 minutes. Make sure to remove the garlic 15 minutes early (at the 30-minute mark of cooking) to prevent it from becoming bitter or burning.

4. 4

   Meanwhile, cook the pasta in salted water according to the package instructions until al dente. Reserve half a cup of the cooking water before draining.

5. 5

   Once the vegetables are roasted, squeeze the garlic pulp out of its skins. Mix the roasted onions and garlic with the heavy cream, chopped parsley, Parmesan cheese, and optionally, the juice of half a lemon.

6. 6

   Incorporate the cooked pasta into the vegetable and cream mixture. Add the reserved pasta water to emulsify the sauce.

7. 7

   Toss well until the pasta is completely coated and serve immediately.

Notes

The author mentions using lemon juice in the video although it does not appear in the written ingredient list; it is recommended to add it at the end to balance the richness of the cream. Be sure to keep an eye on the garlic so it doesn't burn, as it cooks faster than the onions.

Nutrition per serving

• main course
• pasta
• vegetarian
• baked
• quick dinner
• garlic
• onion