i'd been holding onto this recipe for a while, and finally got around to making it. It was delicious! i only made half the recipe, but otherwise followed it as it said. great nutty flavor balanced by the lemon and parsley. will definitely make again.
Whole-grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata
The combination of flavors here plays up the nutty flavor of whole-grain penne. Prep and Cook Time: 1 hour, 20 minutes. Notes: Ricotta salata (also called "hard ricotta") is a firm white Italian cheese made by salting, pressing, and drying sheep's-milk ricotta. In flavor, it's like a very mild, nutty, less tangy feta, which makes it a natural addition to pastas and salads (it can also be grated). Look for ricotta salata in specialty stores, Italian markets, or any supermarket with a good cheese department.
More From Sunset
1 Hour, 20 Minutes
- Calories: 594
- Calories from fat: 53%
- Protein: 19g
- Fat: 35g
- Saturated fat: 11g
- Carbohydrate: 56g
- Fiber: 9.3g
- Sodium: 1559mg
- Cholesterol: 50mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This
Food & Wine