The Best Onion Pasta

Ingredients

• 3 Onions (large, thinly sliced)
• 3 clove Garlic (minced)
• 0.5 cup Sun-dried tomatoes (chopped)
• 2 tbsp Olive oil (for sautéing onions)
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp Paprika
• 1 tsp Dried parsley
• 1 cup Heavy cream
• 1 lb Farfalle
• 2 tbsp Fresh parsley (chopped)
• 0.25 cup Fresh basil (torn or chopped)
• 0.5 Lemon juice (squeezed from half a lemon)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente. Reserve about half a cup of pasta water before draining.

2. 2

   While the pasta water heats, heat olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt.

3. 3

   Sauté the onions, stirring occasionally, until they are soft, deep golden brown, and caramelized. This should take about 15-20 minutes.

4. 4

   Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1-2 minutes until the garlic is fragrant.

5. 5

   Season the mixture with salt, pepper, paprika, and dried parsley. Stir to combine.

6. 6

   Pour in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly for 2-3 minutes.

7. 7

   Add the cooked farfalle to the skillet. Toss thoroughly to coat the pasta in the creamy onion sauce. If the sauce is too thick, add a splash of the reserved pasta water.

8. 8

   Stir in the fresh parsley, basil, and a squeeze of fresh lemon juice just before serving.

Notes

For the best flavor, take your time caramelizing the onions; do not rush them on high heat or they will burn rather than sweeten. You can add parmesan cheese as an optional garnish.

Nutrition per serving

• pasta
• main course
• vegetarian
• creamy
• dinner party
• caramelized onions