Elicoidali with Tropea onions
A simple but flavourful pasta recipe from Calabria that I’m sure anyone who loves the combination of cheese and onions will enjoy!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 400 g elicoidali pasta (( 14oz) or rigatoni, tortiglioni etc)
- 400 g Tropea onions ((14oz))
- 1-2 garlic clove (peeled)
- 200 ml white wine (about a glass)
- 4-5 tbsp pecorino cheese (grated (strict vegetarians should use a vegetarian cheese))
- 1 handful fresh parsley (chopped (optional) or basil)
- 3 tbsp extra virgin olive oil
- salt (for pasta and to taste)
- black pepper (to taste)
Instructions
- 1
Peel and finely slice the onions.
- 2
Put water on to boil for the pasta. Add salt when it boils and bring to the boil again.
- 3
Heat olive oil in a frying pan or skillet and add the garlic clove.
- 4
Add the onion slices once the garlic starts to change colour.
- 5
Let the onions cook for 3-4 minutes then add the wine wine and cover the pan.
- 6
Cook the onions and wine for 10-15 minutes until the onions are soft and well cooked.
- 7
Cook the pasta al dente in the salted boiling water according to the instructions on the packet
- 8
If the liquid has evaporated from the sauce and the onions seem dry, add a tablespoon or two of the pasta cooking water.
- 9
Add salt and pepper to taste
- 10
Remove the garlic clove and add the grated pecorino.
- 11
Mix well and turn off the heat.
- 12
Save some of the pasta cooking water. Drain the pasta, add it to the onion sauce and mix everything together. If dry add a little more of the pasta cooking water and mix again.
- 13
Serve with extra grated pecorino and parsley or basil.