- 300 g (10.5 oz) spaghetti
- 1 tablespoon olive oil
- 30 g (1 ounce) salted butter
- 3 medium onions, sliced
- 3 garlic cloves, roughly chopped
- 1 tablespoon balsamic vinegar
- 75 ml (⅓ cup) dry white wine
- 1 tablespoon fresh thyme, finely chopped
- 100 g (3.5 oz.) sun-dried tomatoes, drained and roughly chopped
- 30 g (1 ounce) freshly grated parmesan
- 2 tablespoon fresh parsley, finely chopped
- Heat the olive oil in a large pan over medium heat and melt the butter in it. Add the onions and garlic and stir to coat them well with oil. Spread the onions evenly and cook for 10 minutes, stirring occasionally.
- Sprinkle some salt over the onions, and then add the balsamic vinegar. Continue to cook for another 20 minutes or until the onions become brown but not burnt. Stir and scrape up the browned bits often to prevent the onions from burning. Depending on your burner, you may need more time to reach the caramelized stage. The onions are done when they’re a rich brown colour.
- When the onions are almost done, bring a large pot of water to a boil, salt it generously, and cook the pasta al dente, about 1 minute less than the instructions on the package. Reserve a bit of pasta water before draining.
- Add the thyme and stir to combine. Next, deglaze the pan with white wine and continue to cook until the alcohol evaporates almost completely.
- Stir in the sundried tomatoes then transfer the pasta to the pan. Toss it well until covered in sauce, adding a bit of pasta water if it looks too dry. Add the parmesan and parsley, season to taste, and serve immediately.
By: Alice | Skinny Spatula