Description
Sweet caramelized onions, tangy sun-dried tomatoes, and toasty pine nuts come together in a creamy, herb-laced sauce that clings to every bite of whole-wheat pasta. We’ve doubled the servings and added flavor twists to give this dish extra body, brightness, and that irresistible depth.
Ingredients
2 (8-oz) jars sun-dried tomatoes in oil, drained and chopped (reserve 1–2 tbsp oil)
4 medium yellow onions, thinly sliced (about 8 cups)
8 large garlic cloves, thinly sliced
4 tbsp balsamic vinegar
4 tbsp water
1½ tsp salt
½ tsp crushed red pepper flakes (adjust to taste)
24 oz whole-wheat penne or rigatoni
1 cup half-and-half
⅔ cup grated Parmesan cheese
½ cup fresh basil, chopped
½ cup toasted pine nuts
Optional twists:
Zest of 1 lemon (for brightness)
1 tsp smoked paprika (adds depth)
½ cup chopped baby spinach or arugula (for a fresh green bite)
Crumbled goat cheese or feta on top (for tang)
Instructions
Heat 1–2 tbsp reserved tomato oil in a large skillet. Add onions and a pinch of salt. Cook over medium-low for 20–25 minutes, stirring often, until golden and caramelized.
Stir in garlic, sun-dried tomatoes, red pepper flakes, balsamic vinegar, and water. Cook 2–3 more minutes.
Meanwhile, cook pasta according to package. Reserve 1 cup pasta water, then drain.
Add half-and-half, Parmesan, paprika (if using), and a splash of pasta water to the skillet. Stir until creamy.
Add pasta and toss to coat. Stir in basil, lemon zest, and greens if using. Adjust texture with more pasta water as needed.
Top with toasted pine nuts and optional cheese. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420 / Serving
- Fat: 15g / Serving
- Carbohydrates: 52g / Serving
- Protein: 15g / Serving