Garlicky Miso & Onion Pasta
A garlicky onion & miso pasta with wholemeal spaghetti, white miso and slowly caremlised onions.
Ingredients
- 8 onions (1.2kg)
- 50 ml olive oil
- 1 garlic bulb
- 100 g / 2 tbsp white miso
- 40 ml / 4 tbsp white wine vinegar
- 500 g wholemeal spaghetti
Instructions
- Preheat the oven to 180°C.
- While the oven is pre-heating, peel and thinly slice all of the onions. The fumes of the onions are attracted by moisture, e.g. our eyes, which causes us to tear up when cutting them. You can place a wet kitchen towel next to your chopping board and it will absorb most of the fumes. Once all of the onions are sliced, start gently frying them with the olive oil and 1/3 tsp salt in a large casserole. Make sure to stir the onions every now and then. In the beginning, they will simply cook in the oil, but once they have lost their own moisture and absorbed all of the oil, they might begin sticking to the casserole. If this happens, simply add a dash of water onto the sticky bits, wait a few seconds and scrape it into the onions with your cooking spoon. Then continue until the onions have darkened and caramelised. The whole process takes 90 minutes, but don’t be disheartened. The onions will do most of the work for you. It’s just towards the end that you need to keep an eye on them.
- While the onions are caramelising, trim off the top 1 cm of the garlic bulb to expose all of the cloves slightly. Place the bulb on some kitchen foil, drizzle over some extra virgin olive oil and sprinkle with salt. Then roast in the oven for 50 minutes until golden and caramelised. Remove from the foil and let it cool slightly.
- Get a pan of generously seasoned water to a boil for the pasta. When the onions are cooked and the garlic is cold enough to handle, squeeze the cloves into the casserole and stir through. Add half of the onions & garlic to a blender along with the miso, vinegar and 100 ml water and blend into a sauce.
- Cook the pasta 1 minute less than instructed. Set the remaining onions aside before adding the sauce back to the casserole and heating it up gently. Using tongs, transfer the spaghetti into the casserole. You can also drain the pasta, but make sure to keep some of the water. Add a generous spoon of the pasta water and finish cooking the spaghetti in the casserole until perfectly al dente. Serve topped with the remaining onions.
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