Effortless Onion Farfalle (Print Version)
# Ingredients:
→ Base
01 -
3 cups cooked farfalle pasta
02 -
½ cup chopped sun dried tomatoes
03 -
1 head of garlic, with the top removed
04 -
5 small yellow onions (or 3 large), sliced thin
→ Seasonings
05 -
1 tbsp of paprika
06 -
1 tsp of dried parsley
07 -
1 tsp of ground black pepper
08 -
1 tsp of salt
→ Finishing
09 -
1 lemon, juiced
10 -
½ cup of coconut milk
11 -
Chopped fresh basil, a small handful
12 -
Chopped fresh parsley, a small handful
13 -
A drizzle of olive oil or oil from sun dried tomatoes
# Instructions:
01 -
Set the oven to 200°C (400°F) and let it heat up.
02 -
In a baking dish, toss together the onions, sun dried tomatoes, parsley, salt, pepper, and paprika until everything's coated.
03 -
Put the garlic head (with the top cut off) in the middle of the dish. Pour some olive oil, or the oil from the tomatoes, all over the mix.
04 -
Cover tightly with foil and bake for an hour. Stir everything halfway through so it cooks evenly. The onions should be really soft and caramel-colored by the end.
05 -
With about 20 minutes left on the bake, cook farfalle as the package says. Before draining, save a cup (240ml) of pasta water.
06 -
Take the garlic out of the dish. Squeeze the roasted cloves into the mixture after it cools a bit. Mix in parsley, basil, lemon juice, coconut milk, and pasta. Add the reserved water little by little to get the texture you like.
07 -
Give it a good stir so it's all mixed together. Serve immediately while warm.
# Notes:
01 -
Keep cooking onions until they turn a deep golden-brown for a richer, sweeter taste.
02 -
Using pasta water helps make the sauce smooth because it has starch in it.