by Sarah Steimer
- 1/2 pound orecchiette
- 1 tablespoon olive oil, plus a few dashes more
- 1 tablespoon butter
- 1/2 medium red or sweet onion, cut in half and sliced thin
- salt and pepper
- 1 roasted red pepper, sliced
- 1-2 tablespoons rosemary (this is one strong herb, so it all depends on how much you like it)
- 2-3 tablespoons goat cheese
Heat a medium or large saute pan over medium heat. Add the 1 tablespoon oil and butter, heating until the butter melted. Add the onion and mix thoroughly so all slices are coated with the oil/butter. Add a few dashes of salt and cook the onions over medium-low heat until caramelized, about 20-25 minutes. While the onions are caramelizing, cook the pasta according to package directions. Once cooked, drain the pasta and return to the pot, adding a few drizzles of oil to keep the pasta from sticking. Cover to keep warm. Once the onions have caramelized, add the red pepper and rosemary. Cook just long enough to heat the red pepper through. Season with salt and pepper. Serve the pasta topped with the onion-pepper mixture and a few crumbles of goat cheese. Serve immediately. Makes 2-3 servings.
Goats cheese and caramelized onion are the best combination!
I totally get that craving for simple and satisfying too and my solution usually ends up being Mediterranean!
Looks yum. I love goats cheese 🙂
Love this combo!
[…] Thursday: I love using different pasta shapes for our pasta night meals. This week, we’re taking orecchiette a spin and adding caramelized onion, red pepper and rosemary. […]