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Prep time
5 minutes
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Cook time
30 minutes
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Serves
2
Ingredients
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8 ounces
rotini or cavatappi or fusilli
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1 tablespoon
olive oil
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3 tablespoons
balsamic vinegar
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1/2
large red onion, thinly sliced
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2 teaspoons
garlic, finely minced
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2 teaspoons
capers
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2 tablespoons
pitted, diced black olives
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1 tablespoon
sherry or dry white wine
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2 tablespoons
chicken broth
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1 teaspoon
ground nutmeg
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1 teaspoon
dried basil
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grated Parmesean cheese
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salt and pepper
Directions
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Put a large pan of water on to boil.
In a large saute pan, add olive oil and balsamic vinegar on medium heat. Add onions. Caramelizing will take about 15 minutes. Stir every few minutes.
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Cook pasta according to package instructions (about 10-15 minutes).
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While pasta is cooking, add garlic, black olives, and capers to saute pan. Cook for 2-3 minutes. Stir.
Add sherry and chicken broth to saute pan and stir to remove any caramelized bits from the bottom of the pan.
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Cook onion mix for 5 minutes and turn heat down to simmer. Add dried basil, nutmeg, and ground pepper to taste.
Stir frequently as the liquid reduces and mixture thickens.
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When pasta is al dente, drain and add to pan containing onion mixture. Salt to taste. Toss and serve.
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Optional toppings: toasted pine nuts or walnuts, splash of olive oil, fresh basil, splash of lemon juice.
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