onion cream sauce with black olives

By momofsixplus1

the pungent flavors of black olives and onion complement each other in this creamy sauce for fresh egg pasta or dried pasta strands such as linguine. To enhance the onion flavor, add a small pinch of sugar as you saute them. For the olives, ypou can substitute 3/4 cup shelled peas, boiled for a few minutes and drained, along with small cubes of cooked ham.

Ingredients

• 1 1/4 lb white onions, sliced
• 1/4 cup unsalted butter
• salt
• freshly ground pepper
• 3/4 cup heavy cream
• 3/4 cup freshly grated parmesan cheese
• 15 black olives, pitted and sliced
• hint of garlic

Preparation

Step 1

fill a saucepan three-fourths full of water and bring to a boil. add the onions and boil for 5 minutes. drain well.

In a large frying pan over low heat, melt the butter. Add the drained onions and salt and pepper tp taste and saute, stirring often, until translucent and tender, about 20 minutes. add a little water from time to time if the onions begin to stick. add the cream and cook, stirring, a few minutes longer over low heat.

Meanwhile, add your choice of pasta to boiling water. Transfer the hot onion mixture to a blender or a food processor fitted with the metal blade and blend until creamy.

when the pasta is al dente, drain and transfer to a warmed serving dish. Immediately add the hot pureed sauce, parmesan cheese and olives and toss well. serve at once.

serves 4