Bold Bowl

13 ingredients
6 steps

Ingredients

  • 8 ounces rotini or cavatappi or fusilli
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 large red onion, thinly sliced
  • 2 teaspoons garlic, finely minced
  • 2 teaspoons capers
  • 2 tablespoons pitted, diced black olives
  • 1 tablespoon sherry or dry white wine
  • 2 tablespoons chicken broth
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried basil
  • grated Parmesean cheese
  • salt and pepper

Directions

  1. 1
    Put a large pan of water on to boil. In a large saute pan, add olive oil and balsamic vinegar on medium heat. Add onions. Caramelizing will take about 15 minutes. Stir every few minutes.
  2. 2
    Cook pasta according to package instructions (about 10-15 minutes).
  3. 3
    While pasta is cooking, add garlic, black olives, and capers to saute pan. Cook for 2-3 minutes. Stir. Add sherry and chicken broth to saute pan and stir to remove any caramelized bits from the bottom of the pan.
  4. 4
    Cook onion mix for 5 minutes and turn heat down to simmer. Add dried basil, nutmeg, and ground pepper to taste. Stir frequently as the liquid reduces and mixture thickens.
  5. 5
    When pasta is al dente, drain and add to pan containing onion mixture. Salt to taste. Toss and serve.
  6. 6
    Optional toppings: toasted pine nuts or walnuts, splash of olive oil, fresh basil, splash of lemon juice.

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