Caramelized Onion Pasta

🥘 Ingredients

• extra virgin olive oil 2 tbsp
• medium yellow onions 2
• Water
• garlic cloves 4
• Kosher
• Freshly
• red pepper flakes 1 tsp
• dried oregano 1 tsp
• tomato paste not canned tomato paste 1
• tamari or soy sauce 2 tbsp
• nutritional yeast 2 tbsp
• oil-packed sun-dried tomatoes 0.5-1 oz
• spaghetti or linguine 10 oz
• Toasted pine nuts
• Chopped

1. 1

   Gather: extra virgin olive oil , medium yellow onions , Water to deglaze the pan, garlic cloves , Kosher salt or sea salt to taste, Freshly cracked black pepper to taste, red pepper flakes , dried oregano , tomato paste not canned tomato paste , tamari or soy sauce , nutritional yeast , oil-packed sun-dried tomatoes , spaghetti or linguine . For the optional garnishes: Toasted pine nuts , Chopped flat-leaf Italian parsley.
2. 2

   Bring a large saucepan of water to a boil. Once boiling, salt the water generously and add the pasta. Cook according to the package’s instructions for al dente pasta. Before draining, scoop out at least 1 cup of pasta water (or several ladles) into a bowl. Drain the pasta but do not rinse it.
3. 3

   Heat a Dutch oven or large, deep sauté pan somewhere between medium-high and high heat. Add the olive oil, and once it’s hot, add the thinly sliced onions and season with salt and pepper. Stir frequently and cook the onions until a light brown fond starts to form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they’re deeply golden brown, about 15 minutes.
4. 4

   Reduce the heat to medium and stir in the sliced garlic cloves. Stir frequently, adding water as needed to deglaze. Cook for another 5-10 minutes until the onions are fully caramelized and the garlic is golden and soft.
5. 5

   Add the red pepper flakes and oregano, and stir to coat the onions, about 30 seconds. Add the tomato paste and stir constantly, or until the paste has caramelized and become darker, 2-3 minutes.
6. 6

   Add the tamari, nutritional yeast, and chopped sundried tomatoes and stir to combine. Turn the heat to low.
7. 7

   Ladle a few spoons of the reserved pasta water into the caramelized onions. Then transfer the hot cooked pasta to the onions. Use a pair of tongs to swirl the pasta into the sauce, adding more pasta water as needed (I usually add 3/4-1 cup) until you can coat all of the noodles in the tomato-y sauce. This whole process usually takes 3-4 minutes.
8. 8

   If desired, garnish with pine nuts and chopped parsley. Leftovers stay good in an airtight container for 2-3 days.