Tuesday, October 5, 2010

Caramelized Onion and Goat Cheese Pasta

Sorry Michelle, you weren't the only one that did this recipe, I'm just even later than you were.

I halved the recipe and substituted cherry tomatoes for plum tomatoes. Otherwise this was pretty straight forward.

I love goat cheese, so this pasta was a winner for me. However, the onions totally make this dish. Wanna know what's not fun though? Cooking onions in boiling balsamic vinegar. My eyes were burning for hours.

Caramelized Onion and Goat Cheese Pasta
Adapted from "Bite Me"
makes: 3 servings

Caramelized Onions
1 T olive oil
1 T butter
1 large white onion, halved and thinly sliced
1 tsp sugar
1/2 tsp kosher salt
1/4 cup balsamic vinegar
7 oz penne pasta
1 garlic clove, minced
1/3 cup white wine
1 cup grape tomatoes cut in half
2 cups baby spinach, stemmed and thinly sliced
1 T finely diced sun-dried tomatoes
1/2 T chopped fresh basil
1/4 t kosher salt
1/4 t ground black pepper
1/4 cup Parmesan cheese
1/4 cup soft goat cheese, crumbled

  1. For the onions, in a large skillet, melt oil and butter over medium heat. Stir in onion, sugar and salt. Sauté 15-20 minutes. Stir in balsamic vinegar and cook until liquid has evaporated, this took me 2 minutes. Remove from heat and set aside.
  2. In a large pot of boiling salted water cook pasta until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Turn heat to high, stir in white whine and reduce for 3 minutes. Reduce heat to medium, add pasta, caramelized onions, tomatoes, spinach, sun-dried tomatoes, basil, salt and pepper, cooking for 2 minutes.
  4. Remove from heat & stir in Parmesan. Plate dishes and top with goat cheese.