Apologies for dropping off the blogoverse…Mike and I are finding ourselves subsisting off of old standby meals, we’re too busy getting ready for the wedding to have creative meal plans. This meal was a result of an empty pantry but wow, did it turn out good! We served it with seared scallops (I’ll post that recipe tomorrow, promise) and with a big salad, it was a delicious, elegant meal.

Ingredients:
1 large onion, sliced*
1 Tbsp fresh basil, shredded
Your favorite pasta**
1 Tbsp olive oil
2 tsps parmesan, finely grated
seasonings: cumin, kosher salt, red pepper flakes

*we used a spanish onion, use a quality sweeter onion, not the cheap bagged kind

**ours was an Italian dried ravioli filled with a sweet squash, yum!

Heat your olive oil in a large skillet over a low heat, add onions and stir every five minutes or so. Sprinkle with cumin, salt and red pepper. You want the heat low enough that the onions are cooking but not burning. Put a large pot of water on to boil and relax. This is a very easy meal to prepare. Keep stirring your onions, they should be slowly turning translucent and light golden. Once the water is boiling, add your pasta and cook according to the package instructions or until al dente. Turn the onions off and fold in your basil. Drain the pasta and mix it in with your onions. Serve and sprinkle with the parmesan. This would be excellent with any meat, fish or veggie as it is naturally flexible depending on the pasta you use. Again, make sure you use high quality onions for this dish!

Enjoy!