Orechiette Pasta With Red Onion

This simple yet elegant Italian pasta dish highlights the natural sweetness of slow-cooked red onions balanced by the briny depth of flat anchovies. The orechiette pasta, with its little ear-like shape, perfectly captures the flavorful oil and sauce. It is a quick weeknight dinner that delivers rich, home-style comfort without complex techniques. The combination of garlic, fresh oregano, and a touch of Parmesan cheese elevates the humble ingredients into a satisfying main course. Ideal for family dinners or casual gatherings, this recipe proves that minimal ingredients can create maximum flavor.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 488.1

Description

This simple yet elegant Italian pasta dish highlights the natural sweetness of slow-cooked red onions balanced by the briny depth of flat anchovies. The orechiette pasta, with its little ear-like shape, perfectly captures the flavorful oil and sauce. It is a quick weeknight dinner that delivers rich, home-style comfort without complex techniques. The combination of garlic, fresh oregano, and a touch of Parmesan cheese elevates the humble ingredients into a satisfying main course. Ideal for family dinners or casual gatherings, this recipe proves that minimal ingredients can create maximum flavor.

Ingredients

3 tablespoon Virgin olive oil
3 md Red onions peeled/sliced
1 cup Water
1 pound Orechiette pasta
1 can Flat anchovies in oil (1/4"
2 teaspoon Chopped garlic
1/4 cup Chopped fresh oregano
1/2 teaspoon Salt
1/2 teaspoon Black pepper
Parmesan cheese

Directions

1
Bring about 3 quarts of water to a boil in a large pot.
2
Meanwhile, heat the olive oil in a large saucepan over medium heat.
3
Add the sliced red onions and 1 cup of water to the saucepan, mix well, and bring to a boil.
4
Reduce the heat to low, cover, and cook for 10 minutes, or until the water has evaporated.
5
Remove the lid and cook the onions over high heat for 5 minutes, stirring occasionally, until lightly browned.
6
Add the orechiette pasta to the boiling water and return to a boil, stirring occasionally to prevent sticking.
7
Cook the pasta for 12 minutes, or until firm to the bite (al dente).
8
Before draining, remove 3/4 cup of the pasta cooking liquid and reserve it.
9
Drain the pasta well.
10
Add the anchovies, garlic, and oregano to the browned onions in the saucepan and mix well.
11
Stir in the salt, pepper, and the reserved pasta cooking liquid.
12
Add the drained pasta to the onion mixture and toss to combine.
13
Divide among 6 plates and serve topped with grated Parmesan cheese.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 488.1kcal

% Daily Value *
Total Fat 21.8g34%
Saturated Fat 4.0g20%
Cholesterol 102.0mg34%
Sodium 2015.1mg84%
Total Carbohydrate 35.4g12%
Dietary Fiber 3.3g14%
Sugars 3.7g
Protein 35.5g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you prefer a vegetarian version, omit the anchovies and add an extra tablespoon of olive oil and a pinch of capers for a similar briny depth.

Fresh oregano provides a bright, aromatic flavor, but if using dried oregano, reduce the amount to 1 tablespoon and add it earlier in the cooking process to allow the flavors to bloom.

Reserve the pasta water because the starch helps emulsify the sauce, allowing it to cling better to the pasta.

This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.

Keywords: orechiette, red onion, anchovies, pasta, italian, garlic, oregano, parmesan, olive oil, savory, weeknight dinner, vegetarian option, easy recipe, comfort food, rustic, simple, family meal, al dente, caramelized onions, healthy, quick

Read it online: https://www.chefs-mate.com/recipe/orechiette-pasta-with-red-onion/