Recipe by cookiedog
This is a rich pasta that uses very little oil or cheese. Recipe from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant.
Top Review by Adina Cappell
I used egg fettuccine and shallots, along with Soledad's goat cheese (infused with olives, garlic,and fresh herbs) http://www.yelp.com/biz/soledad-goats-los-angeles from the South Pasadena farmer's market. It was so delicious!!
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, thinly sliced, about 4 cups
- 2 garlic cloves, finely chopped
- 1⁄4 cup dry white wine
- 1⁄2 lb fresh linguine
- 1⁄3 cup chopped fresh basil, about 20 leaves
- 3 tablespoons walnut pieces, toasted
- 1 ounce soft fresh goat cheese or 1 ounce gorgonzola
Directions See How It's Made
- Heat the olive oil in a wide skillet.
- Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices.
- Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
- After 40 minutes, the onions should be a rich golden color and very sweet.
- At this point, add the wine to deglaze the pan and simmer over low heat.
- Bring a large pot of water to a boil.
- Chop or break the toasted walnuts into pieces with your hands.
- When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.
- Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.)
- Immediately drain the pasta, then add it to the confit along with the walnuts and basil.
- Season with 1/2 teaspoon salt and a few pinches of pepper.
- Crumble in the cheese and serve immediately.