Caramelized Onion Pasta
Author: 
Recipe type: Vegan
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
All you need for the insanely delicious Caramelized Onion Pasta are a few onions, some pantry and fridge staples, stale bread, and a good bottle of red wine! The onions are cooked down until sweet supple, making for an incredible base for pasta sauce. Pair with herby homemade breadcrumbs, and you’ve got a meal that’s easy enough for busy weeknights, yet decadent enough for a fancy dinner party! Either way, this one’s sure to be on rotation!
Ingredients
  • • 2 tablespoons vegan butter
  • • 4 tablespoons olive oil, divided
  • • 3 pounds yellow onions, diced
  • • 1 ½ teaspoon fresh cracked black pepper, divided, plus more to taste
  • • 1 teaspoon salt, divided, plus more to taste
  • • 2 cups good sourdough bread (preferably day-old), cut or torn into pieces
  • • 5 cloves garlic
  • • 1 pound pasta noodles of choice
  • • ¾ cup chopped parsley, divided, plus more for garnish
  • • 6 ounces tomato paste
  • • ⅓ cup capers, drained and rinsed
  • • ½ cup dry red wine
Instructions
  1. Heat the butter and 2 tablespoons of the olive oil in a large non-stick sauté pan over medium heat. Once the butter is melted, add the onions and season with 1 teaspoon pepper and ½ teaspoon salt, stirring to combine. Cover and cook until the onions caramelize, 15 to 18 minutes, giving them a stir every few minutes and adding a couple of tablespoons of water to deglaze the pan if it gets too dry.
  2. Meanwhile, prepare the breadcrumbs. In a food processor, pulse the sourdough bread, garlic, and parsley until breadcrumbs are formed.
  3. Add the remaining 2 tablespoons of olive oil in a non-stick sauté pan over medium heat. Once the oil is hot, add the breadcrumbs and cook, stirring often, until they reach a nice golden-brown color, 7 to 10 minutes. Place breadcrumbs in a bowl and toss with the remaining salt and pepper and set aside.
  4. During this time, also cook the pasta until al dente according to package directions. Reserve 2 cups of the pasta water, drain, but do not rinse.
  5. Once the onions are caramelized, add the tomato paste to the pan and cook, stirring often, until it’s well combined with the onions and turns a deep red, 1 to 2 minutes. Add the remaining ½ cup of parsley, capers, and red wine. Give it a good stir and cook down the wine until it evaporates, 2 to 3 minutes. Pour in the reserved pasta water, give it a good stir, then cover and simmer for 20 minutes.
  6. Transfer the pasta to the sauce and toss to combine. Serve immediately and garnish with the homemade breadcrumbs, and parsley and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/caramelized-onion-pasta/