“Within minutes? Serve and savour the easiest homemade pasta!
Onion Pasta, or Pasta con le Cipolle, is a humble but deeply conventional dish rooted within the cucina povera (actually “bad kitchen”) philosophy of rural Italy. This culinary tradition emphasises simplicity, financial system, and resourcefulness—using some ordinary components to create flavourful, fulfilling food
Regional Roots: Onion pasta is most commonly associated with southern and valuable Italian regions, inclusive of Calabria, Sicily, and Campania. These regions traditionally relied closely on onions because of their abundance, low fees, and long shelf lives
Cucina Povera Philosophy: In peasant families, elaborate sauces or rich meats have been frequently unaffordable. Instead, human beings turned to staple greens—especially onions—slow-cooked to bring out their sweetness and intensity. Onions were, now and again, the most effective flavouring for pasta when other luxuries had been unavailable. Onions are flavourful, nutrient-rich, and extensively to be had. When slowly cooked, they transform from sharp and stinky to caramelised and sweet, forming a sauce-like consistency. Historically, onion pasta was frequently prepared during Lenten fasts or lean instances, whilst meat and dairy were restricted
Sicily: Often consists of a touch of anchovy or tomato to enrich the sauce.
Naples (Napoli): May feature pasta e cipolle baked with breadcrumbs on top, a variation in the direction of a pasta casserole. Calabria: Sometimes provides chilli pepper (peperoncino) for a highly spiced kick. Rome: Influenced by of manner of pasta aglio e olio, some recipes comprise garlic and olive oil without butter or cheese. In recent years, Pasta con le Cipolle has visible a revival as cooks and home cooks rediscover the elegance of easy, ingredient-driven cooking. Its rich taste, affordability, and vegetarian-friendly profile make it a beloved consolation food around the sector.
Ingredients
- Spaghetti or linguine
- Yellow onions (3, thinly sliced)
- Olive oil (3 tablespoons)
- Butter (elective, for richness)
- Garlic cloves (3, minced)
- Salt (to flavour)
- Freshly ground black pepper
- Purple chilli flakes (elective)
- Pasta water (reserved)
- Grated Parmesan or Pecorino (non-compulsory)
- Fresh parsley (for garnish, non-obligatory)
Instructions
Step 1: Heat the olive oil and a cube of butter in a huge pan over medium-low
Step 2: Add the sliced onions alongside a pinch of salt. Let it cook slowly, stirring frequently until they turn golden brown and candy. Be cautious while doing this step; do not alter the heat. Let the onions cook slowly on a low flame throughout the process
Step 3: While the onions cook, take a pot and pour water into it. Add in salt and a few drops of olive oil. Now, as soon as the water starts to boil, add your spaghetti and let it cook
Step 4: Let the spaghetti cook, but only 80% then turn off the flame and drain the remaining starch in a different bowl. (The starch is going to be needed further in the recipe, so do not throw it away)
Step 5: Once the onions are caramelised, add in chopped garlic cloves and chilli (if used). Let it cook till aromatic
Step 6: Add the cooked pasta to the onion combination
Step 7: Pour in a dash of reserved pasta water to help the sauce coat the noodles. Toss the entirety together over medium heat for 1–2 mins.
Step 8: Add black pepper and (salt if wanted)
Step 9: Serve warm with freshly grated cheese and parsley on top (if favoured)
Tips
You can pair it with a crisp white like Pinot Grigio or a mild purple, which includes Chianti. You can also serve it along with any salad or crusty bread.
