CARAMELIZED ONION PASTA
All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.
Provided by Samantha Seneviratne
Categories Pasta Butter Onion Garlic Parmesan Cheese Parsley Kid-Friendly Dinner Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
- Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
- Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.
TRICOLOR PEPPER AND ONION PASTA
Provided by Food Network
Time 20m
Number Of Ingredients 14
Steps:
- In a hot saute pan, add oil and saute peppers and onions until lightly colored, about 5 minutes. Add spice blend and rosemary and cook for 1 minute. Spoon over pasta.
- Blend in coffee grinder.
PASTA WITH ROSEMARY AND ONION-ORANGE MARMALADE
Steps:
- In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water. Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water; toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.
BURNT ORANGES WITH ROSEMARY
The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.
Provided by Oliver Schwaner-Albright
Categories easy, quick, dessert
Time 4m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
- On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
- To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 40 grams
GARLIC AND ROSEMARY PASTA
Make and share this Garlic and Rosemary Pasta recipe from Food.com.
Provided by littlemafia
Categories Penne
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
- While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
- Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
- Add a tablespoon of butter, quick stir again, serve immediately.
Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7
ORANGE, ONION AND ROSEMARY SALAD
Provided by Mark Bittman
Categories easy, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
- Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 13 grams
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ROSEMARY PASTA IN BUTTER-ROASTED GARLIC SAUCE
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4.1/5 (195)Author Rori TrovatoCuisine American,ItalianCategory Entrées
- 1. In a large saute pan over low heat, melt 4 tablespoons butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.
- 2. Add the chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6-8 minutes.
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