Pasta Calabrese | Calabrian Pasta

In the seaside village of Tropea in Calabria, they are famous for their gorgeous, sweet Tropea Onions. The locals say they are so delicious they can eat them like an apple. On my first visit there, I had this simple yet intoxicating pasta dish made with extra virgin olive oil and Tropean onions, I fell in love with this recipe and feel transported to that little beach restaurant every time I make it. The entire house smells heavenly as these Italian onions cook. Paired with a glorious glass of Podere Albiano Rosso Toscana, you feel like you are there! Salute!!

Receipt Date: September 8, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Large Torpedo Onion, this is the American name for a Red Tropean Onion, sliced

3 tablespoons EVOO

Splash of White Wine

Tubed Shaped Pasta, cooked al dente

Pecorino or Violife Plant-Based Parmesan Cheese, grated, to sprinkle on top

Directions

Bring a large pot of water to a boil and add a large pinch of sea salt and the pasta, cooking as directed until al dente. In the meantime, heat the EVOO in a saute pan over medium-high heat. Add the onions and cook until they begin to sweat. Add a splash of wine and cook until reduced. Feel free to add sea salt, pepper, or red chili pepper flakes, to taste. Reserve two tablespoons of the pasta water and directly into the onion sauce. Drain the pasta and tip directly into the saute pan, tossing gently with the onions. Serve immediately with a generous sprinkle of Pecorino cheese.