Directions
- 1Preheat oven to 180C/350F.
- 2In a large baking dish, add sliced onions, olive oil, balsamic glaze, salt, and pepper. Toss until evenly distributed. Cover with foil and bake for 1 hour and 10-15 minutes, or until soft, sticky, and sweet.
- 3Slice the top of a garlic bulb, drizzle with oil, wrap in foil, and bake for 1 hour, or until golden, sticky, and soft.
- 4Cook pasta in salted boiling water until al dente. Drain, reserving some pasta water.
- 5Once the baking dish is hot, squeeze roasted garlic into the caramelized onions and mash. Mix in sun-dried tomatoes, mascarpone, and a splash of pasta water.
- 6Stir in the cooked pasta, parmesan, and basil. Add more pasta water to thin the sauce if needed. Season with salt and pepper to taste.
Ingredients
- 500 g White Onions, thinly sliced
- 60 ml Olive Oil
- 2 tbsp Balsamic Glaze
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 1 bulb Garlic
- 350 g Shortcut Pasta (Farfalle)
- 125 g Sun Dried Tomatoes, diced
- 30 g Fresh Basil, finely diced
- 150 g Mascarpone
- 30 g Parmesan, freshly grated
Equipment
baking dishfoilsmall bowltongsspatula
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