Black Pepper and Slow-Cooked Onion Spaghetti
By Joe
Source: NYT Cooking.
Spaghetti wrapped in a silky sauce of onions slow-cooked in olive oil for an hour, finished with tarragon and plenty of black pepper.
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Method
- 1
Sweat the onions. Put the oil and both onions in the casserole over medium heat. When they sizzle, cook 5-7 min until they begin to wilt but have not browned.
- 2
Slow-cook. Stir in the salt, cover, turn the heat to low and cook about 1 h, stirring now and then, until very soft and translucent but still in strands. The lid traps the steam so they turn silky and sweet without colouring; add a spoon of water if they catch.
- 3
Cook the pasta. Boil the spaghetti in 3 litres salted water until al dente. Save about 350 ml of the water and drain.
- 4
Toss. Add the pasta, the tarragon and about 120 ml of the water to the onions. Turn the heat to medium-high and stir hard for 1-2 min until glossy, adding more water if needed.
- 5
Serve. Pile into bowls and finish with Parmesan and plenty of black pepper.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large lidded casserole or deep frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 657 kcal |
| Protein | 15.7 g |
| Carbohydrate | 79.9 g |
| of which sugars | 9.4 g |
| of which free sugars | 0 g |
| Fat | 30.9 g |
| of which saturates | 5.2 g |
| Fibre | 5.8 g |
| Salt | 0.98 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
