Prep 20 mins
Cook 1 hr
This is very refreshing and cool. With the hot weather down here we like to make salads without mayonnaise or the like, so that we can take this to the park for a picnic. Sunset Magazine, 01/2007. The recipe calls for Ricotta Salata but I couldn't fit it into the browser, we used Feta instead.
- 7 medium onions, peeled and thinly sliced
- 5 tablespoons olive oil
- 3⁄4 teaspoon sugar
- 2 teaspoons salt (to taste)
- 1 3⁄4 cups walnut halves or 1 3⁄4 cups cashews
- 10 ounces whole wheat penne or 10 ounces whole wheat fusilli
- 1 lb ricotta salata or 1 lb feta cheese, crumbled
- 2⁄3 cup loosely packed flat leaf parsley, chopped
- 1 1⁄2 tablespoons fresh lemon juice (plese not the bottled stuff)
- 1 1⁄2 teaspoons fresh ground black pepper
- crushed red pepper flakes (optional)
- In a large frying pan over high heat, cook onions in 3 tablespoons olive oil with sugar and 2 teaspoons salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes.
- Reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more.
- If onions begin to stick to the pan or char during cooking, reduce heat.
- Meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts or cashews, stirring frequently, until fragrant and golden, about 10 minutes.
- Remove from heat and cool slightly.
- Pour nuts into a zip-lock plastic bag and lightly crush with a rolling pin.
- Set aside.
- When onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
- Drain pasta, reserving about 1/2 cup cooking water.
- Toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tablespoons olive oil.
- Season to taste with salt & crushed red pepper flakes, if using
- Serve hot.