Fusilli with Caramelized Onions and Kalamata Olives

By barbyrabaker

A large wok is the ideal vessel for sautéing the large amount of onions. You need to get your timing down right in this recipe. The pasta should be finishing at the same time the sauce is finishing. This synchronicity will make the best use of your time and produce the best results.

Ingredients

• 4 cups sliced yellow or white onions
• 5 tablespoons olive oil
• 2 minced garlic cloves
• 1 teaspoon thyme
• 1/4 cup dry vermouth
• Salt and pepper to taste
• 1/4 cup chopped kalamata olives
• 1/2 pound fusilli pasta
• Parmesan cheese to taste

Preparation

Step 1

1. Sauté the onions and garlic in the olive oil in a large heavy-bottomed, deep-sided pan over medium heat. Keep the heat low enough to allow the onions to soften slowly and not burn. Stir frequently.

2. After about 20 minutes, add the thyme and put the salted pasta water on to boil; cook the pasta. After about 30 minutes, the onions should be soft and caramelized. Turn the heat to high and add the vermouth. Cook for 2 minutes, stirring constantly. Season with salt and pepper and stir in the olives.

3. Add a little of the hot pasta water to loosen up the sauce, beginning with 1 to 2 tablespoons, drain the pasta, and add the pasta to the onions. Toss and serve; pass the cheese and a pepper mill.