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Whole-Wheat Pasta with Pecorino and White Wine-Onion Sauce
This simple pasta dish stars barely caramelized onions simmered in white wine, tangy pecorino Romano, black pepper and dried oregano for earthy, herbal contrast. It’s inspired by a Pugliese classic traditionally made with sweet Italian Tropea onions, a version of which chef Filippo Guarera prepared for us at his restaurant Osteria del Cardinale in Campagnano di Roma, about 30 minutes north of Rome. Cooking the onions until tender and just beginning to brown boosts their sweetness, providing a perfect counterpoint to the sharp, salty cheese. We added lemon zest to bring citrusy brightness to the sauce. After trying the dish with a handful of pasta types, we found that hearty whole-wheat noodles were our favorite; their nuttiness complements the onions, cheese and oregano. We preferred the short, chunky shape of penne, which gave the dish some heft; fusilli works, too, though we found that the spirals sometimes broke apart as they cooked in the sauce.
4 to 6
Servings
Don’t hold back when vigorously stirring and tossing the pasta after adding the cheese. This ensures the cheese melts quickly and evenly to create a silky, clingy sauce.
40 minutes
Ingredients
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⅓
cup extra-virgin olive oil
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1
pound yellow or white onions, halved and sliced about ⅛ inch thick
Directions
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01In a 12-inch skillet over medium, combine the oil, onions and ¼ teaspoon salt. Cook, stirring occasionally, until the onions soften and begin to brown, 15 to 18 minutes. Add the wine and cook, stirring, until reduced by about half, about 1 minute. Stir in ½ teaspoon black pepper, the oregano and pepper flakes. Set aside off the heat.
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