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