Pasta Spirals With Onion Compote

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil or olive oil
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - divided
2 cups	125g / 4.4oz	Onions - (1 lb) - peeled, halved, (large)
		And thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Fresh thyme leaves
		= (or 3/4 tspn dried thyme)
1		Bay leaf
1/2 lb	227g / 8oz	Fusilli or rotini pasta
		= (or other spiral pasta)
2 tablespoons	30ml	Freshly-grated Parmesan cheese - plus more
		Cayenne pepper - (optional), to taste
		Fresh thyme sprigs - (optional)

Recipe Instructions

Heat the oil and 3 tablespoons of butter in a large, heavy skillet over medium-low heat. (For ease in cooking and the best flavor, don't skimp on the butter. If you do want a leaner dish, use a total of 2 or 3 tablespoons butter or oil and add vegetable broth or water by tablespoons as necessary to prevent burning.) Add the onions, salt and pepper to taste, the thyme and bay leaf. Cook, stirring often, 10 minutes. Cover and continue cooking until the onions are very tender, about 15 minutes. Raise the heat to medium-high and cook the onions uncovered, stirring, until golden brown, about 5 minutes. Discard the bay leaf. You can cook the onions 2 or 3 days ahead and keep them in a covered container in the refrigerator.

Bring a large pot of water to a boil and add salt. Add the pasta, stir and cook uncovered over high heat until tender but firm to the bite, about 7 minutes. Drain the pasta, reserving a few tablespoons of cooking liquid.

Add the pasta and remaining tablespoon of butter to the onions. Toss gently over low heat until the butter melts. Add 2 tablespoons of cheese and a dash of cayenne pepper and toss again. If the sauce is too thick, add 1 or 2 tablespoons of pasta cooking liquid. Add salt and pepper, if needed. Garnish with thyme sprigs and serve with extra cheese.

Serve as a first course, a partner for steak or roast chicken or an entree with broccoli, green beans or zucchini.

This recipe yields 4 first-course or side-dish or 2 main-course servings.

Each of 4 servings: 256 calories; 195 mg sodium; 31 mg cholesterol; 16 grams fat; 8 grams saturated fat; 26 grams carbohydrates; 4 grams protein; 3.12 grams fiber.

Source:
The Los Angeles Times, 03-06-2002

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