- 7 medium onions (about 4 lbs.), peeled and thinly sliced
- 5 tablespoons olive oil
- 3/4 teaspoon sugar
- About 2 tsp. salt
- 1 3/4 cups walnut halves
- 10 ounce whole-grain penne or fusilli pasta
- 1 pound ricotta salata, crumbled (see Notes)
- 2/3 cup loosely packed flat-leaf parsley, chopped
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons freshly ground black pepper
- calories 594
- caloriesfromfat 53 %
- protein 19 g
- fat 35 g
- satfat 11 g
- carbohydrate 56 g
- fiber 9.3 g
- sodium 1559 mg
- cholesterol 50 mg
How to Make It
In a large frying pan over high heat, cook onions in 3 tbsp. olive oil with sugar and 2 tsp. salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes. Reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more. If onions begin to stick to the pan or char during cooking, reduce heat.
Meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts, stirring frequently, until fragrant and golden, about 10 minutes. Remove from heat and cool slightly. Pour walnuts into a zip-lock plastic bag and lightly crush with a rolling pin. Set aside.
When onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain pasta, reserving about 1/2 cup cooking water.
Toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tbsp. olive oil. Season to taste with salt. Serve hot.
Note: Nutritional analysis is per serving.