Slow Onion Bigoli
INGREDIENTS
- 400g bigoli or thick spaghetti
- 6 large onions, thinly sliced
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 tsp brown miso
- 1 sprig rosemary
- Black pepper
- Lemon zest
NUTRITION
Per serving
540
Calories
14g
Protein
88g
Carbs
14g
Fats
METHOD
1
Sweat the onions
Cook the onions in oil over the lowest heat with a pinch of salt for forty-five minutes, stirring often, until jammy and golden.
2
Sharpen
Stir in vinegar, miso and rosemary. Let everything bubble for two minutes.
3
Boil the pasta
Cook the bigoli in well-salted water until just al dente. Save a mug of pasta water.
4
Toss
Add pasta and a splash of water to the onions. Toss until coated. Finish with cracked pepper and lemon zest.
VEG.ARMY TIP
Patience is the only ingredient that matters — onions cooked low and slow for an hour are unrecognisable.
