Ingredients with Measurements:
- 1 pound taragna pasta
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for caramelizing onions
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the taragna pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
3. Add the chopped olives to the skillet with the onions and cook for an additional 2-3 minutes.
4. Add the cooked pasta to the skillet with the onions and olives. Toss to combine.
5. Sprinkle the grated Parmesan cheese over the top of the pasta and season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 60g
Protein: 12g
Sodium: 400mg
Substitutions for ingredients:
- Any type of pasta can be used in place of taragna pasta.
- Red onions can be used in place of yellow onions.
- Green olives can be used in place of kalamata olives.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Top the pasta with chopped fresh herbs, such as parsley or basil, for added flavor.
Tips and tricks:
- Be patient when caramelizing the onions. It takes time to get them golden brown and sweet.
- Reserve a cup of the pasta cooking water to use if the pasta seems dry after combining with the onions and olives.
- Use a good quality Parmesan cheese for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish the pasta with additional grated Parmesan cheese and chopped fresh herbs, if desired.
Pairings:
Serve the pasta with a side salad and crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta seems dry after combining with the onions and olives, add a splash of the reserved pasta cooking water to moisten it up.
Food safety advice:
- Make sure to cook the pasta to the recommended time to ensure it is fully cooked.
- Store leftovers promptly in the refrigerator.
Food history:
Taragna pasta is a traditional pasta from the Lombardy region of Italy. It is made with buckwheat flour and wheat flour, giving it a unique texture and flavor.
Flavor profiles:
The caramelized onions add sweetness and depth of flavor to the pasta, while the olives add a salty and briny note. The Parmesan cheese adds a nutty and savory flavor.
Serving suggestions:
Serve the pasta as a main dish for lunch or dinner.
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Region: Italian