Pasta with Caramelized Onion Sauce

from The Moosewood Cookbook, 40th Anniversary Edition by Mollie Katzen (p78)

This is not in the 1974 edition.

I thought this was rather a unique recipe until I search my cookbooks and found pasta and caramelised onion recipes from Ottolenghi, Nigel Slater, Donna Hay, Michele Curtis and Paul Gayler. So not that unique.

Onions caramised in EVOO. I chose the “cook up to an hour for really delicious well done onions” option, rather than 10mins.

White wine (I used a Clare Valley Riesling)

Arugula (rocket) or spinach. (I chose arugula). The recipe called for it to be cooked for the last 5 minutes of the sauce before adding the pasta, which I did. Next time, I will add just before plating up, as the rocket had lost its bite.

Crumbled feta or blue cheese (I chose Castello Creamy Blue cheese which has a mild flavour). The sweetness of the caramelised onions could certainly handle a sharper flavoured cheese.