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Pasta with Onions and Sage

(recipe, Jim Dixon)


This is the kind of simple pasta dish you can make with ingredients already in your pantry.


  1. 2 medium onions, diced
  2. Extra-virgin olive oil
  3. Sea salt
  4. 1 Tbsp. rubbed sage or 10 to 12 fresh sage leaves, chopped
  5. 1 lb. pasta (fusilli or rigatoni)
  6. Freshly grated Parmigiano cheese


  1. Sauté the onions in olive oil over medium heat with a good pinch of sea salt for at least 15 minutes, preferably even longer, until they start to brown. Add the sage and let cook for a few minutes.
  2. In the meantime, bring several quarts of water to a rolling boil, add a healthy pinch of salt, and add the pasta. Stir, and when the water returns to boiling, cook for about 7 minutes or until the pasta is just barely tender. Reserve about a half-cup of the pasta cooking water, then drain the pasta and add it to the onions.
  3. Splash in a little of the pasta water, toss well, and serve immediately with the cheese. Drizzle with more extra-virgin olive oil at the table.


Jim Dixon's article on olive-oil terminology can help you find the perfect oil for this recipe.