Caramelized Onion & Garlic Spaghetti

15 mins
Serves 1
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Directions

  1. 1Prepare all ingredients: thinly slice the onion, mince the garlic, measure out the garlic chili crisp, coconut milk/cream, and dry parsley.
  2. 2Prepare all ingredients: thinly slice the onion, mince the garlic, measure out the garlic chili crisp, coconut milk/cream, and dry parsley.
  3. 3Prepare all ingredients: thinly slice the onion, mince the garlic, measure out the garlic chili crisp, coconut milk/cream, and dry parsley.
  4. 4In a large skillet over medium heat, add olive oil. Once hot, add sliced onions with a pinch of salt. Cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized.
  5. 5In a large skillet over medium heat, add olive oil. Once hot, add sliced onions with a pinch of salt. Cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized.
  6. 6In a large skillet over medium heat, add olive oil. Once hot, add sliced onions with a pinch of salt. Cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized.
  7. 7While onions caramelize, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving some pasta water.
  8. 8While onions caramelize, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving some pasta water.
  9. 9While onions caramelize, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving some pasta water.
  10. 10Add minced garlic to the skillet with the caramelized onions. Cook for 1 minute until fragrant.
  11. 11Add minced garlic to the skillet with the caramelized onions. Cook for 1 minute until fragrant.
  12. 12Add minced garlic to the skillet with the caramelized onions. Cook for 1 minute until fragrant.
  13. 13Stir in garlic chili crisp and cook for another minute. Pour in coconut milk/cream, add dry parsley, and season with salt and pepper.
  14. 14Stir in garlic chili crisp and cook for another minute. Pour in coconut milk/cream, add dry parsley, and season with salt and pepper.
  15. 15Stir in garlic chili crisp and cook for another minute. Pour in coconut milk/cream, add dry parsley, and season with salt and pepper.
  16. 16Simmer the sauce for a few minutes to thicken.
  17. 17Simmer the sauce for a few minutes to thicken.
  18. 18Simmer the sauce for a few minutes to thicken.
  19. 19Add cooked pasta to the skillet, tossing to combine. Add reserved pasta water if the sauce is too thick.
  20. 20Add cooked pasta to the skillet, tossing to combine. Add reserved pasta water if the sauce is too thick.
  21. 21Add cooked pasta to the skillet, tossing to combine. Add reserved pasta water if the sauce is too thick.
  22. 22Serve hot, topped with extra garlic chili crisp and parsley (optional).
  23. 23Serve hot, topped with extra garlic chili crisp and parsley (optional).
  24. 24Serve hot, topped with extra garlic chili crisp and parsley (optional).

Ingredients

  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tablespoons garlic chili crisp
  • 2 tablespoons garlic chili crisp
  • 2 tablespoons garlic chili crisp
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 cup coconut milk or cream
  • 1 cup coconut milk or cream
  • 1 cup coconut milk or cream
  • 1 teaspoon dry parsley
  • 1 teaspoon dry parsley
  • 1 teaspoon dry parsley
  • 8 ounces pasta
  • 8 ounces pasta
  • 8 ounces pasta
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil

Equipment

large skilletlarge pot