Caramelized Onion & Garlic Spaghetti

12 mins
Serves 1
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Directions

  1. 1Prepare all ingredients: thinly slice the onion, mince the garlic, and measure out the chili crisp, coconut milk/cream, and parsley.
  2. 2Prepare all ingredients: thinly slice the onion, mince the garlic, and measure out the chili crisp, coconut milk/cream, and parsley.
  3. 3Prepare all ingredients: thinly slice the onion, mince the garlic, and measure out the chili crisp, coconut milk/cream, and parsley.
  4. 4In a large skillet over medium heat, add olive oil. Once hot, add sliced onions and 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 and 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 and a pinch of salt. Cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized.
  7. 7While caramelizing onions, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
  8. 8While caramelizing onions, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
  9. 9While caramelizing onions, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, 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 optional soy sauce), cook for 1 minute. Pour in coconut milk/cream, add parsley, and season with salt and pepper. Simmer for a few minutes to thicken.
  14. 14Stir in garlic chili crisp (and optional soy sauce), cook for 1 minute. Pour in coconut milk/cream, add parsley, and season with salt and pepper. Simmer for a few minutes to thicken.
  15. 15Stir in garlic chili crisp (and optional soy sauce), cook for 1 minute. Pour in coconut milk/cream, add parsley, and season with salt and pepper. Simmer for a few minutes to thicken.
  16. 16Add cooked pasta to the skillet, tossing to combine. If too thick, add reserved pasta water to reach desired consistency.
  17. 17Add cooked pasta to the skillet, tossing to combine. If too thick, add reserved pasta water to reach desired consistency.
  18. 18Add cooked pasta to the skillet, tossing to combine. If too thick, add reserved pasta water to reach desired consistency.
  19. 19Serve hot, topped with extra garlic chili crisp (optional) and parsley.
  20. 20Serve hot, topped with extra garlic chili crisp (optional) and parsley.
  21. 21Serve hot, topped with extra garlic chili crisp (optional) and parsley.

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
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch 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