Inspired by the simplicity of southern Italian cucina povera wherein dishes are prepared using the simplest of ingredients to create rustic, satisfying meals, this spaghetti focuses on slow-cooked onions that are sweet and jammy
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 495 |
| Fat | 15g |
| Saturates | 4g |
| Protein | 16g |
| Carbs | 73g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely slice the onions and mince the garlic.
Heat the olive oil in a large, deep pan over a low heat. Add the onions and a pinch of salt to draw out moisture. After the onions become translucent, add the garlic and cook gently for 25 minutes, stirring often, until completely soft, golden and caramelised.
Start adding the stock a little at a time. Once it cooks away, add some more and simmer until the onions have cooked down and become creamy.
Meanwhile, cook the spaghetti in salted boiling water according to instructions until al dente. Reserve a cup of pasta water before draining.
Finely chop the basil.
Add the drained pasta directly into the pan of onions, tossing to coat. Add a splash of the reserved pasta water to loosen and help the sauce cling to the noodles. Season with pepper before finishing with a spoonful of ricotta and Parmigiano Reggiano. Sprinkle some of the basil over the pasta before giving it a final toss.
Divide between 4 plates or serve on a platter with a drizzle of olive oil, remaining basil and Parmigiano Reggiano.
