Sweet Onion Spaghetti
Bring out the sweet onions, spaghetti, pecorino romano and you have a super simple pasta that's ultra satisfying. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 8.8 ounces sweet onion (such as Vidalia or Walla Walla)
- 5.6 ounces spaghetti
- 2 tablespoons olive oil
- 1.7 ounces pecorino romano
- 1.7 ounces watercress (cut into 2-inch lengths)
- salt and pepper to taste
- Peel and slice the onion(s) in half. Use a mandoline to slice half of the onions into very thin slices against the grain (the direction you would normally cut onion rings). Put the mandolined onions to a large bowl and fill with cold water. Let these onions rest until they are no longer too spicy.
- Slice the other half of the onions by hand with the grain into 1/4-inch thick slices.
- Boil the spaghetti for 1 minute less than the package directions say in salted water.
- While the pasta is boiling, drain and dry the mandolined onions in a salad spinner.
- When the pasta is about 1 minute away from being done, start heating a frying pan.
- When the spaghetti is done, reserve some of the cooking liquid and drain the pasta.
- Add the olive oil and hand-sliced onions to the frying pan and saute until they start to turn translucent, but not so long that they go limp (about 1 minute).
- Add 1/4 cup of the reserved pasta water and then add the pasta, half the cheese and watercress. Toss to coat evenly and then remove from the heat.
- Add the rest of the cheese, toss and then divide the pasta between two plates.
- Sprinkle some freshly cracked pepper on the pasta and grate a little extra cheese on top. Finish with a mound of tamed onions and serve.