Onion Pasta with Parsley and Red Wine
This cheap and cheerful pasta dish from Jack Monroe is perfect for a midweek supper. Budget-friendly and straightforward, it's a great family pasta dish, taking just 15 minutes to make.
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.
|pasta or spaghetti
|of fresh parsley, finely chopped
|grated hard strong cheese
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.
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.
Once the pasta is cooked, drain and toss with the onions. Serve with generous amounts of parsley and cheese scattered on top.