pasta genovese
Pasta Genovese is a flavorful Italian dish from Naples that features pasta tossed in a rich, slow-cooked onion sauce. The sweetness of caramelized onions, combined with aromatic herbs, makes for a comforting meal.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Colander
- 1 Cutting board
Ingredients
- 400 g pasta (e.g., spaghetti or linguine)
- 800 g onions, thinly sliced Feel free to adjust the amount based on your taste preference.
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 100 g grated Parmesan cheese Omit or use vegan alternative for a vegan version.
- 1 tablespoon fresh basil, chopped Optional.
- 1 unit lemon, zested Optional.
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the sliced onions.
- Cook the onions slowly, stirring occasionally for about 45-60 minutes until they are soft, golden brown, and caramelized.
- Season the onions with salt and pepper during the cooking process.
- Once the onions are caramelized, add the reserved pasta water to the skillet. Stir to combine and create a sauce.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the onion sauce. Cook for another 2-3 minutes to heat through.
- Plate the pasta and sprinkle with grated Parmesan cheese, fresh basil, and lemon zest if desired. Serve warm.
Notes
Feel free to adjust the amount of onions based on your taste preference. This dish can be made vegan by omitting the Parmesan cheese or using a vegan alternative. The sauce can also be enhanced with the addition of minced garlic or a splash of white wine during the onion cooking process for more depth of flavor.