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Chef with red wine glass



Bite Me
by Julie Albert and Lisa Gnat

Onions are a little like high school gym coaches. They have a reputation for being harsh, but warm them up a little and, boy, can they be sweet. In this case, 20 minutes of heat transforms the pungent bulb into a deep brown, sugary marmalade. Pair it with tangy goat cheese and you've got a rewarding pasta.
Serves 6


    Caramelized Onions
    • 1 tbsp olive oil
    • 1 tbsp butter
    • 2 medium white onions, halved and thinly sliced
    • 1 tsp sugar
    • 1/2 tsp kosher salt
    • 1/4 cup balsamic vinegar

    • 3/4 lb penne pasta
    • 1 tbsp olive oil
    • 1 large garlic clove, minced
    • 3/4 cup dry white wine
    • 5 plum tomatoes, seeded and chopped
    • 4 cups fresh baby spinach, stemmed and thinly sliced
    • 2 tbsp finely diced sun-dried tomatoes
    • 1 tbsp chopped fresh basil
    • 1/2 tsp kosher salt
    • 1/4 tsp freshly ground black pepper
    • 1/3 cup freshly grated Parmesan cheese
    • 1/2 cup soft fresh goat cheese, crumbled


1) For the onions, in a large skillet, melt oil and butter over medium heat. Stir in onions, sugar and salt. Saute 15-20 minutes, until onions are a dark golden brown. Stir in balsamic vinegar and cook until liquid has evaporated, about 1½ minutes. Remove from heat and set aside.

2) In a large pot of boiling, salted water cook pasta until just done. Drain well and set aside.

3) In a large skillet, heat olive oil over medium heat. Add garlic and saute 30 seconds, until fragrant. Turn heat to high, stir in white wine and reduce for about 3 minutes. Reduce heat to medium, add cooked pasta, caramelized onions, chopped tomatoes, spinach, sun-dried tomatoes, basil, salt and pepper, cooking for 1-2 minutes.

4) Remove from heat and stir in Parmesan cheese. Transfer to serving platter and crumble in goat cheese. Serve immediately.


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