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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, melt the butter in a large skillet or Dutch oven over low heat. Add the sliced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply caramelized and browned. Adjust heat as needed to prevent burning.

While the onions caramelize, prepare the sauce. In a blender or food processor, combine the garlic confit (including its oil), chili flakes or paste, sun-dried tomatoes, 1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, lemon juice, and 1/4 cup of the reserved pasta water. Blend until a smooth, creamy sauce is formed, with visible flecks of green and red.

Pour the blended sauce into the skillet with the caramelized onions. Stir to combine.

Add the cooked pasta to the skillet with the sauce and onions. Add the remaining 1/4 cup of reserved pasta water. Toss thoroughly using tongs or a wooden spoon until the pasta is evenly coated and the sauce is creamy. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.

Serve immediately, garnished with additional grated Parmesan cheese, freshly ground black pepper, and fresh parsley.


Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, melt the butter in a large skillet or Dutch oven over low heat. Add the sliced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply caramelized and browned. Adjust heat as needed to prevent burning.

While the onions caramelize, prepare the sauce. In a blender or food processor, combine the garlic confit (including its oil), chili flakes or paste, sun-dried tomatoes, 1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, lemon juice, and 1/4 cup of the reserved pasta water. Blend until a smooth, creamy sauce is formed, with visible flecks of green and red.

Pour the blended sauce into the skillet with the caramelized onions. Stir to combine.

Add the cooked pasta to the skillet with the sauce and onions. Add the remaining 1/4 cup of reserved pasta water. Toss thoroughly using tongs or a wooden spoon until the pasta is evenly coated and the sauce is creamy. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.

Serve immediately, garnished with additional grated Parmesan cheese, freshly ground black pepper, and fresh parsley.
