Pasta and Red Onions

Sarah’s out on the town this week in London and I’m scrounging around for foody things at night — trying to resist the temptation to try out the new restaurant on our street.

Ingredients:

  • Olive oil
  • Garlic
  • Red onions
  • Herbs de Provence (or I suppose you could get your own mixture of parsely, sage, rosemary, thyme, simon and garfunkel)
  • Pasta
  • Hard cheese (I used parm; I’m sure Romano or Grana Padano would be fine)

The story:
After work yesterday I bought some red onions, knowing I might not have the chance again for a while, and wondered what I was going to do with them. There was a pasta sale at Kaufland recently, and we’ve got oodles of noodles lying around the apartment (not kidding, but I’ll put them away soon, I promise).

I threw some olive oil in the bottom of a skillet — not quite enough to cover the bottom — over low heat (3 out of 9 on our stove), and tossed in 2 small (think Clementine-sized) sliced red onions and a bunch of garlic coarsely chopped into slivers once it got hot. I wasn’t quite sure what else would be needed. Jul suggested fresh basil or oregano. I thought those sounded great, but don’t have any fresh basil and oddly couldn’t find the oregano. I did however, in my search, stumble upon an old jar of Herbs de Provence. Dumping on about a tablespoon (I guess) of the Herbs made it smell awesome.

Meanwhile I got a pot of water going for my pasta. I used the Eliche cut (single helix scaly looking things), which worked well with the strands of red onion. I cooked the onions and garlic and herbs until the pasta was done — maybe a little bit longer, then combined them in the pasta pan (heat off, but still on the stove) and I grated a big hunk of parmesan into it and mixed it up well. Pretty good improvisation, if I may say so, considering I normally just cut up what Sarah tells me to.