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pasta with caramelized onions and black pepper
Print Recipe

Pecorino Pepper Pasta with Figs and Caramelized Onions

Enjoy a vegetarian main dish of pecorino pepper pasta with figs. It's a hearty plant-based dinner from Cook's Country by America's Test Kitchen.
Course: Entrees
Cuisine: Italian
Servings: 4

Ingredients

Caramelized Onions

  • 3 pounds onions, halved and sliced through root end 1/4-inch thick
  • 3/4 cup plus 1 TBSP water, divided
  • 2 TBSP vegetable oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon baking soda

Pasta

  • 1 pound pasta
  • Salt and coarsely ground pepper
  • 1 TBSP unsalted butter
  • 1 cup chopped Orchard Choice or Sun-Maid Figs
  • 1 1/2 ounces shredded Pecorino Romano cheese (3/4 cup), plus extra for serving
  • 1/4 cup chopped fresh parsley
  • 1 TBSP white wine vinegar

Instructions

For the Caramelized Onions

  • Bring onions, 3/4 cup water, oil, and salt to boil in a 12-inch nonstick skillet over high heat. Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
  • Uncover, reduce heat to medium-high, and use a rubber spatula to gently press onions into the sides and bottom of the skillet. Cook, without stirring onions, for 30 seconds. Stir onions, scraping fond from skillet, then gently press onions into sides and bottom of the skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 15 to 20 minutes.
  • Combine baking soda and remaining 1 tablespoon water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to a bowl and set aside. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)

For the Pasta

  • Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to the pot.
  • While pasta cooks, melt butter in a 10-inch skillet over medium heat. Add 1 tablespoon pepper and cook until fragrant, about 1 minute. Add reserved onions, figs, and 1/2 teaspoon salt and cook, stirring occasionally, until onions are warmed through, about 4 minutes.
  • Add Pecorino, parsley, vinegar, onions, and 1 cup reserved cooking water to pasta and stir to combine. Season with salt and pepper to taste. Serve, adjusting consistency with remaining reserved cooking water as needed and passing extra Pecorino separately.

Notes

Recipe and photo by
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