Caramelized Onion and Roasted Garlic Pasta

As the warmth of summer begins to wane, and the craving for heartier fare emerges, this caramelized onion and roasted garlic pasta is the perfect dish to usher in the comforting notes of fall. Delicate strands of short pasta are enrobed in a luxuriously creamy sauce, made from roasted garlic and deeply caramelized onions. While it may demand a bit more time and attention, the payoff is a culinary experience that speaks to the soul.

Ingredients

Roasted Garlic

• • • 2 entire heads of garlic, cloves separated and peeled

    • 6 tablespoons of olive oil

    • 2-3 sprigs of fresh thyme

Caramelized Onions

• • • 1 large white onion, thinly sliced

    • 2 tablespoons of butter

    • 3 tablespoons of olive oil

    • 1/4 cup water

    • 1 tablespoon balsamic vinegar

    • 1/2 teaspoon of white sugar

    • 1/2 teaspoon of salt

    • 1/2 teaspoon of freshly ground black pepper

Pasta and Sauce

• • • 8 ounces of heavy cream

    • 4-5 cloves of roasted garlic

    • 1/4 cup chopped parsley, divided

    • 1 cup grated Parmesan cheese, divided

    • 8 ounces of gemelli or other short pasta

Directions

1. Roast the Garlic.
   Preheat your oven to a gentle 250°F (120°C). Arrange the garlic cloves in a shallow dish, submerging them in olive oil. Lay the thyme sprigs over the oil, infusing it with herbal warmth. Roast until the garlic takes on a soft, golden hue—about an hour. The cloves should be tender enough to mash effortlessly with a fork. Remove and set aside, saving the infused oil for another purpose.

2. Caramelize the Onions.
   Warm a wide skillet over medium heat. Melt the butter and olive oil together, then introduce the sliced onions. Stir to coat them in the fats. Cook, stirring occasionally to ensure even caramelization. Once they begin to take on color—after about 15 minutes—add water, balsamic vinegar, sugar, salt, and pepper. Continue stirring until the onions become deeply golden and soft, reduced by half, which should take another 15 minutes. Lower the heat to medium-low.

3. Prepare the Pasta.
   In a large pot, bring salted water to a rolling boil. Add the gemelli and cook until al dente, about 11 minutes. Meanwhile, in the pan with the onions, stir in the heavy cream, roasted garlic cloves, 1 tablespoon of parsley, and 1/2 cup of Parmesan. Blend until the mixture is smooth and well combined, reserving any remaining roasted garlic for another use.

4. Serve.
   Drain the pasta and divide it among four plates. Spoon approximately 1/4 cup of the sauce over each portion. Garnish with the remaining Parmesan, a sprinkle of parsley, and a final crack of fresh black pepper.

Nutritional Information

• • • Calories        :      765

    •  Fat                :      65g

    • Carbs           :      34g

    • Protein         :      14g

This dish, with its rich, deep flavors, is a harmonious celebration of the season, delivering warmth and comfort with every bite.

MW Polar USDA Organic Black Garlic