This dish is an homage to my dear friend Bartlett and his wife Leilani who first made it for us. It features simple flavors in a build-your-own your pasta dish. Guests can add more of what they love and skip the things they don’t. Seafood makes an easy addition if you feel inclined. Let me know what you add!
- Balsamic vinegar
- Extra virgin olive oil
- Fresh parsley, chopped
- Fresh basil, chopped
- Fresh oregano, chopped
- Garlic, minced
- Manchego Cheese (or Parmesan if cow dairy is not a concern)
- Sundried tomatoes, chopped
- 2 large sweet onions, sliced
- 1/4 cup of sugar
- 2 tables spoons of butter
- Kalamata olives, chopped
- Green olives, chopped
- Pasta (boxed or fresh)
- Chop everything and place a tray (or trays) for serving
- Caramelize the onions. Add the sliced onions butter (or butter substitute) and sugar to a pan over medium heat. Stir and stir and stir some more until they become a beautiful golden brown color. Don’t rush this. You want caramel not burnt (about 20 minutes). Set aside.
- Quickly brown the garlic and add to the topping tray
- Set a pot on to boil for pasta
- When the onions are nearly done, cook your pasta according to the directions and drain.
- Serve individual portions of pasta and let everyone top their own. Drizzle with oil and vinegar to finish.