Linguine With Onion Confit, Goat Cheese, and Walnuts

Recipe by cookiedog
READY IN: 1hr
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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