Onion Pasta with Parsley and Red Wine
I always buy a dozen onions at a time, as these hardy little vegetables keep for over a week in the fridge and form the base for most of my savoury recipes. However, sometimes I seem to end up with a few too many – in which case, I turn them into a delicious meal in their own right, such as this recipe.
|160g||pasta or spaghetti|
|4 tbsp||red wine|
|a handful||of fresh parsley, finely chopped|
|2 tbsp||grated hard strong cheese|
1. Peel and finely slice the onions, and place in a frying pan with
the oil on a low heat to cook slowly. Meanwhile, bring a medium
saucepan of water to the boil and put in the pasta. Cook
according to the packet instructions, usually 8 to 10 minutes.
2. As the onions start to soften, add 2 tablespoons of the red
wine and stir in, turning the heat up to medium. When the wine
has been absorbed, add the remaining 2 tablespoons.
3. Once the pasta is cooked, drain and toss with the onions. Serve
with generous amounts of parsley and cheese scattered on top.