Caramelised onion and rocket pasta
Onions cooked slowly until jammy, with balsamic, thyme and toasted walnuts, and peppery rocket stirred in at the last second. It rewards patience at the hob.
- Time
- 45 min
- Serves
- 2
- Kind
- Pasta
Method
- Peel and thinly slice the onions. Warm the olive oil in a large frying pan over a medium-low heat, then add the onions with a good pinch of salt and cook for 25 minutes, stirring now and then, until deeply golden and jammy. Add a splash of water if they catch.
- While they cook, put a large pan of salted water on to boil. Peel and crush the garlic and roughly chop the walnuts.
- Toast the walnuts in a dry pan for 2 minutes, then set them aside.
- Stir the garlic and thyme into the onions for 1 minute, then add the balsamic vinegar and cook for 1 minute until sticky.
- Cook the pasta in the boiling water for the time on the packet. Keep a mug of the cooking water, then drain.
- Tip the pasta in with the onions and 4 tablespoons of cooking water and toss until coated. Taste and season.
- Fold through the rocket so it just wilts, and serve with the walnuts on top.
Tip Cook a double batch of onions while you are at it. They keep in the fridge and are good on toast or in sandwiches.
Per portion
| Energy | 754 kcal |
| Protein | 20 g |
| Carbohydrate | 93 g |
| of which sugars | 18 g |
| Fat | 32 g |
| of which saturates | 4 g |
| Fibre | 9 g |
| Salt | 0.06 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- onion3
- dried thyme1 tsp
- balsamic vinegar1 tbsp
- olive oil2 tbsp
- walnuts50 g
- rocket60 g
- garlic1 clove
