Description
A cozy, pantry-friendly pasta made with caramelized onions, garlic, and tomato paste for a rich, velvety sauce. Ready in 35 minutes and perfect for weeknights or dinner guests.
Ingredients
Units
- 16 ounces bucatini pasta (or pasta of choice)
- 1/4 cup olive oil, plus more if needed
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 cup tomato paste (from a 2.5-ounce tube, or most of a 4-ounce can)
- 1/2 teaspoon Calabrian chilis (optional, for heat)
- Kosher salt and freshly ground black pepper
- 1 cup reserved pasta water (divided; save extra in case you need it)
- Freshly grated Parmesan or Pecorino, for serving
- Dried oregano, for garnish
Instructions
- Caramelize the onions: In a large skillet or Dutch oven, heat olive oil over medium. Add sliced onion with a pinch of salt and pepper. Cook 15 minutes, stirring occasionally, until soft and golden. (Meanwhile, bring a large pot of salted water to a boil.)
- Add the garlic: Stir in sliced garlic and cook for another 5 minutes, until softened and fragrant. Drop the pasta into the boiling water now.
- Stir in tomato paste: Add tomato paste with another pinch of salt and pepper. Stir continuously for 2–3 minutes, until the paste darkens to a brick red color and caramelizes slightly.
- Add the chili: Stir in Calabrian chilis or red pepper flakes to taste. Cook 1 minute to bloom the flavors.
- Cook the pasta: Boil pasta until just shy of al dente. Reserve 1 cup of the starchy pasta water before draining.
- Bring it all together: Add the drained pasta directly to the sauce along with ½ cup of pasta water. Toss gently, letting it simmer for 2–3 minutes. Add more water as needed until the sauce is glossy and clings beautifully.
- Serve and garnish: Top with freshly grated Parmesan or Pecorino, chopped parsley or a pinch of oregano, and a final sprinkle of flaky sea salt. Serve hot and enjoy immediately.
Notes
Storage: Refrigerate any leftover pasta in an airtight container for up to 4 days.