Description
This cozy, flavor-loaded pasta is your weeknight hero. Slow-cooked onions meet sweet-tart tomatoes and a velvety cream sauce in a dish that’s both impressively rich and shockingly simple. No fancy tools or pro skills required—just pantry staples, a little stirring love, and a big appetite.
Ingredients
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2 jars sun-dried tomatoes in oil (drained, oil reserved)
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4 yellow onions, thinly sliced
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8 garlic cloves, thinly sliced
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4 tbsp balsamic vinegar
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½ cup water
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1 cup half-and-half (or coconut milk for dairy-free)
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⅔ cup freshly grated Parmesan
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24 oz whole-wheat penne (or your fave pasta)
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½ cup chopped fresh basil
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½ cup toasted pine nuts
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½ tsp red pepper flakes
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Salt, to taste
Instructions
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Caramelize Onions: Heat 2 tbsp reserved tomato oil in a skillet. Cook onions low and slow (20–25 min) until jammy.
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Add Garlic & Balsamic: Push onions aside. Sauté garlic 30 sec. Stir in balsamic + water. Scrape up brown bits. Add salt + red pepper.
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Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water. Drain.
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Make Sauce: Add pasta to onion skillet. Stir in sun-dried tomatoes, half-and-half, and Parmesan. Loosen sauce with pasta water as needed.
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Finish: Kill heat. Fold in basil. Top with pine nuts and more Parmesan to serve.
Notes
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Add chicken, shrimp, or spinach for extra protein or veggies.
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Use nutritional yeast + coconut milk for a dairy-free twist.
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Leftovers? Reheat with a splash of milk for creaminess.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 480 cal Per Serving
- Fat: 22g
- Carbohydrates: 52g
- Protein: 17g