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Cheesy caramelised onion and pine nut pasta
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3 onions, thinly sliced
6 tbsp olive oil
60g pine nuts
1 lemon, zest of all, juice of ½
1 garlic clove, crushed
60g parmigiano reggiano, finely grated
15g pack fresh oregano, leaves picked
350g bucatini pasta or spaghetti
1. Preheat the oven to 200˚C, gas mark 6. Put the onions and 2 tbsp oil in a large heavy-based pan set over a low-medium heat. Cook, stirring often, for 30-35 minutes, or until golden. Take care not to let them burn. If they catch, add a splash of water, stir vigorously, and continue to cook gently. Bring a large pan of salted water to the boil.
2. Meanwhile, put the pine nuts on a baking tray and roast for 3-4 minutes until golden and aromatic. Leave to cool then finely chop most of the nuts; set the rest aside. In a bowl, combine the chopped pine nuts, ricotta, lemon zest and juice, garlic, parmigiano reggiano, most of the oregano and remaining 4 tbsp oil; season.
3. Add the pasta to the boiling water and cook according to pack instructions or until al dente. Use a ladle to transfer 200ml of the pasta cooking water to the ricotta mixture; stir until smooth and creamy. Keep a cup of the remaining water, then drain the pasta and return to the pan. Add the ricotta mixture and most of the caramelised onions. Toss together vigorously until the pasta is coated, using a little more of the cooking water if needed; season. To serve, scatter over the remaining onions, pine nuts and oregano plus plenty of freshly ground black pepper.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.