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 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) red pepper flakes
- 1 tsp (5 ml) dried oregano
- 500 g spaghetti
- 1 cup (250 ml) pasta cooking water, approximately
- 1 cup (100 g) grated Parmesan cheese
- Salt and pepper
Preparation
- Preheat the oven to 400°F (200°C).
- In a large baking dish, combine the onions, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, smoked paprika, chili flakes, and oregano. Season with salt and pepper.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the aluminum foil, stir, then continue baking for 25 to 30 minutes, stirring once, until the onions are tender and golden brown.
- Meanwhile, cook the spaghetti until al dente. Reserve about 1 cup of the cooking water before draining.
- Add the spaghetti to the baking dish along with the Parmesan and about ½ cup of the cooking water. Toss vigorously. Add more cooking water as needed to achieve a glossy, well-blended sauce.
- Adjust the seasoning and serve.
