Caramelized Onion Pasta with Chilli Oil and Savory Flavors (Print version)
Glossy pasta tossed with slow-caramelized onions, chilli oil, garlic, miso, parmesan, and herbs for a cozy savory dinner.
# Ingredients:
For the onions
01 -
3 large yellow onions, thinly sliced
02 -
2 tablespoons extra-virgin olive oil
03 -
2 tablespoons unsalted butter
04 -
3/4 teaspoon kosher salt, divided
For the pasta and sauce
05 -
12 oz (340 g) bucatini, linguine, or spaghetti
06 -
4 garlic cloves, minced
07 -
1 tablespoon tomato paste
08 -
1 tablespoon white miso paste
09 -
2 tablespoons chilli oil or chilli crisp, plus more for serving
10 -
3/4 cup (180 ml) reserved pasta water, plus more as needed
11 -
1/2 cup (45 g) finely grated parmesan cheese, plus more for serving
12 -
1 teaspoon fresh lemon juice
13 -
Freshly ground black pepper
14 -
2 tablespoons chopped parsley or chives
# Instructions:
01 -
Heat olive oil and butter in a large skillet over medium heat. Add the sliced onions and 1/2 teaspoon salt, then stir to coat.
02 -
Reduce heat to medium-low and cook for 30-35 minutes, stirring every few minutes, until the onions are deep golden and jammy. Add a tablespoon of water if the pan gets too dark.
03 -
Boil the pasta in well-salted water until al dente. Reserve at least 1 cup of pasta water, then drain.
04 -
Stir the garlic, tomato paste, miso, and chilli oil into the caramelized onions. Cook for 1-2 minutes until the garlic is fragrant and the paste looks slightly darker.
05 -
Add the pasta, parmesan, and 1/2 cup reserved pasta water to the skillet. Toss over low heat until glossy, adding more pasta water a splash at a time if needed.
06 -
Stir in lemon juice, black pepper, herbs, and the remaining salt to taste. Serve hot with more parmesan and a small drizzle of chilli oil.
# Good to know:
01 -
Caramelized onions can be made up to 4 days ahead.
02 -
Use 1 tablespoon chilli oil for mild heat or 3 tablespoons for a hotter bowl.
03 -
Best served right after tossing while the sauce is glossy.