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  • Recipes
  • Red Onion and Pine Nut Linguine
Red Onion and Pine Nut Linguine

By OcadoLife
An everyday staple, onions become the star ingredient in chef and food stylist Esther Clark’s Red Onion and Pine Nut Linguine. Given time to cook down and caramelise, the onions become sweet and sticky, while adding…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 20 g of pine nuts
  • 1 tbsp of olive oil
  • 1 tbsp of unsalted butter
  • 3 red onions, thinly sliced
  • 2 tsp of sumac, plus a pinch (optional)
  • 200 g of linguine (or use spaghetti)
  • 40 g of parmesan, finely grated (or vegetarian Italian hard cheese), plus extra shavings to serve
  • 0.5 small bunch of flat-leaf parsley

Method

4 steps

  1. Step 1

    Toast the pine nuts in a dry frying pan over a medium heat for 3 mins, tossing regularly until golden, then immediately tip into a bowl to cool. Set aside.

  2. Step 2

    Heat the oil and butter in a large frying pan over a medium-low heat. Add the onions and a pinch of salt and fry for 20 mins or until they’re sticky and golden. Add the sumac and cook for 1 min more.

  3. Step 3

    Meanwhile, cook the linguine in a large pan of boiling salted water until al dente, then drain, reserving around 100ml of the starchy cooking water.

  4. Step 4

    Over a low heat, toss the drained linguine with the caramelised onions, 50ml of the reserved cooking water and the parmesan, until well combined; add an extra splash of the cooking water if it seems dry. Season to taste and toss through the parsley. Serve in bowls topped with the pine nuts, parmesan shavings and an extra pinch of sumac, if you like.