Pasta with Braised Onions, or Pasta con la Cipolla as we say, is one of my mother’s recipes. It is a very quick, easy and affordable dinner idea that tastes delicious. It’s part of my series on quick and affordable pasta recipes just like Pasta with Peas and Pasta with Fried Zucchini. These are all dishes that well represent the philosophy behind Italian cuisine: you don’t need expensive (or too many) ingredients to eat well. Serve it with a generous amount of finely grated Pecorino Romano, which will make it creamy and add a delicious touch to it. Buon appetito!
Pasta with Braised Onions
- 3 big onions sliced
- ½ to 2/3 cup extra virgin olive oil
- 2 tbsp water
- Salt and pepper to taste
- Thyme to serve optional
- 350 gms – ¾ lb. linguine or spaghetti
- Percorino Romano finely grated, to serve
Put the sliced onions, extra virgin olive oil and water in a pan, cover and let it braised on a low flame until soft.
Season with salt and pepper.
Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site. Drain it and top it with the onion sauce. Mix well.
Serve immediately with a generous amount of finely grated Pecorino Romano, some freshly ground pepper and thyme (optional) on the top.