Tasty Tuesdays: Spaghetti with Caramelized Onions and Radicchio

Welcome to Tasty Tuesdays!

A few weeks ago I went through my recipe binder and found a whole bunch of recipes, pulled from magazines, that I have never gotten around to making.  This one is from the November 2009 issue of Cooking Light.  Click here for the original recipe.



Ingredients:

- 1 tablespoon Olive Oil

- 6 cups thinly sliced yellow onion

- 1/2 teaspoon crushed red pepper

- 6 garlic cloves, minced

- 1/2 cup white wine

- 1 pound uncooked spaghetti

- 3-1/2 cups thinly sliced radicchio

- 4 tablespoons fresh flat-leaf italian parsley

- 1 teaspoon dried oregano

- 1 teaspoon salt

- 1/3 teaspoon ground black pepper

- crumbled goat cheese, to taste

1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates.

2. Cook pasta. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. After dishing out pasta, top with crumbled goat cheese to taste.  If you don't like goat cheese, just replace with Parmesan.

{ According to the recipe, this serves 8; I'd say closer to 6 }





 

This wasn't the most amazing pasta I've ever had, but the flavors were fresh and simple and I enjoyed it.  And with only one tablespoon of oil, I'd say it's pretty healthy too.

 

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