Name: Caramelized Onion Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Ingredients: 10 oz spaghetti ((285g) or linguine (can use gluten-free)); null null water (to cook pasta); 2 tbsp extra virgin olive oil; 2 null yellow onions (medium, very thinly sliced); 4 clove garlic (thinly sliced); null null kosher salt (to taste); null null black pepper (freshly cracked, to taste); 1 tsp red pepper flakes; 1 tsp dried oregano; 1 tube tomato paste ((5.3 oz/150g)); 2 tbsp tamari ((or soy sauce)); 2 tbsp nutritional yeast; 5 null oil-packed sundried tomatoes (large, finely chopped); null null toasted pine nuts; null null chopped flat-leaf italian parsley

Instructions

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1

Bring a large saucepan of [water] to a boil. Generously salt the water and add the spaghetti (10 oz). Cook according to package directions for al dente. Before draining, reserve water (1 cup) (or several ladles). Drain the [spaghetti] but do not rinse.
2

Heat a 12-inch skillet or Dutch oven over medium-high to high heat. Add the extra virgin olive oil (2 tbsp), then the onions (2 yellow) and season with [kosher salt] and [black pepper]. Stir frequently and cook until a light brown fond forms (about minutes (5)). Add a few spoons of [water] to deglaze. Continue cooking, adding more [water] every few minutes and stirring, until deeply golden brown (about minutes (15)).
3

Reduce heat to medium. Stir in the garlic (4 clove). Continue stirring frequently, adding [water] as needed to deglaze, for another [5-10 minutes] until onions are fully caramelized and garlic is golden and soft.
4

Add the red pepper flakes (1 tsp) and dried oregano (1 tsp), stir for seconds (30). Add the tomato paste (1 tube) and stir constantly until the paste caramelizes and darkens (2-3 minutes).
5

Stir in the tamari (2 tbsp), nutritional yeast (2 tbsp), and sundried tomatoes (5 oil-packed). Turn heat to low.
6

Ladle a few spoons of reserved [pasta water] into the caramelized onions. Transfer the hot cooked [spaghetti] to the onions. Using tongs, swirl the [spaghetti] into the sauce, adding more [pasta water] as needed (typically 0.75-1 cup) until noodles are coated. This usually takes [3-4 minutes].
7

Garnish with [toasted pine nuts] and [chopped flat-leaf italian parsley], if desired. Leftovers keep for 2-3 days in an airtight container.