Black Pepper and Onion Spaghetti
This rendition of Florentine spaghetti with red onions is so superlative, it has remained on the menu at Locanda Vini e Olii since the restaurant opened in Brooklyn in 2001. Michele Baldacci, the chef and co-owner, recommends a mixture of white and red onions for a more delicate, saucy result, and cooking them in a covered pot so they slowly braise in olive oil and their own juices. The sweetness of the onions is accented by tarragon and black pepper, plus optional grated cheese (which can be omitted for vegan diners). “We never add anything [else], we’re boring,” Mr. Baldacci said, but reckons livers would be delicious.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½cup extra-virgin olive oil
- 1pound white onions (about 3 medium), sliced ¼-inch-thick
- ½pound red onion (about 1 medium), sliced ¼-inch-thick
- Salt
- 12ounces spaghetti or bucatini
- 2tarragon sprigs, leaves only (about 2 tablespoons)
- Finely grated Grana Padano or Parmigiano-Reggiano cheese (optional), for serving
- Freshly ground black pepper
Instructions
Step 1
In a large Dutch oven or skillet with a lid, add the olive oil and white and red onions and set over medium heat. Once sizzling, cook until onions are slightly wilted and starting to sweat but not browned, 5 to 7 minutes. Stir in ½ teaspoon salt, cover, reduce heat to low and simmer, stirring occasionally, until the onions are very soft and translucent but mostly still in strands, about 1 hour. Adjust heat as needed to maintain a simmer, and if the onions are burning, add a few tablespoons of water. (Onions can be made ahead and refrigerated for 1 week or frozen for a couple months.)Step 2
When you’re ready to serve, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Reserve 1½ cups pasta water and drain.Step 3
Add 1/2 cup pasta water, the pasta and the tarragon leaves to the onions. Raise heat to medium-high and stir vigorously until the pasta is well coated in sauce, 1 to 2 minutes. Add more pasta water as needed until the noodles are glossy. Season to taste with salt.Step 4
Transfer the pasta to plates or shallow bowls and cover with cheese (if using) and generous grinds of black pepper.