Spaghetti with Caramelized Onions, Chili Crisp, and Burrata

Servings: 4
Prep time: 15 minutes
Cook time: 1 hour 15 minutes

Ingredients

• 4 large yellow onions, thinly sliced
• ½ cup (125 ml) sun-dried tomatoes in oil, drained and finely chopped
• 6 cloves garlic, minced
• ¼ cup (60 ml) olive oil
• 1 tbsp. (15 ml) balsamic vinegar
• 1 tbsp. (15 ml) chili crisp
• 1 tsp (5 ml) smoked paprika
• 1 tsp (5 ml) dried oregano
• 500 g spaghetti
• 1 cup (250 ml) pasta cooking water, approximately
• 1 cup (100 g) grated Parmesan
• 1 burrata
• A few fresh basil leaves
• Salt and pepper
  

Preparation

1. Preheat the oven to 400 °F (200 °C).
2. In a large baking dish, combine the onions, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, chili crisp, smoked paprika, and oregano. Season with salt and pepper.
3. Cover the dish tightly with aluminum foil and bake for 45 minutes.
4. Remove the aluminum foil, stir, then continue baking for 25 to 30 minutes, stirring once, until the onions are tender and nicely browned.
5. Meanwhile, cook the spaghetti until al dente. Reserve about 1 cup (250 ml) of the cooking water, then drain the pasta.
6. Add the spaghetti to the baking dish along with the Parmesan and about ½ cup (125 ml) of the cooking water. Toss vigorously to coat the pasta thoroughly and create a glossy sauce. Add more cooking water as needed.
7. Place the burrata on top of the spaghetti and gently open it. Season the burrata with a little salt and pepper, then garnish with a few fresh basil leaves.
8. Serve immediately.