Red Onion and Pine Nut Linguine
By OcadoLife
Published on 12 October 2022
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 sumac – a lemony spice – and a few food cupboard ingredients transforms them into a comforting, super - satisfying pasta dish. The recipe works with brown onions too, if that’s what you have to hand.Time and servings
35 minsTotal time
2Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 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
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.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.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.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.