The excitement from the Sagra della Cipolla has us thinking onions…so this week we whipped up a special pasta using the marinated onions from Italy. Using our handy Arrabbiata seasoning we created a quick, unconventional, and spicy pasta that was fun and satisfying (and took less time then it takes to drink a glass of wine).
This meal is vegan, but fresh parmesan and bacon crumbles can be added if desired.
1 box of Verrigni Soqquardo pasta
1 cup Cipolla Rossa onions and the oil from the jar
1 cup fresh spinach
1/2 cup cherry tomatoes, halved
3 cloves of garlic
1/2 tablespoon Arrabbiata seasoning
Dice your garlic and halve your tomatoes as you set a lightly salted pot of water to boil.
Pour the onions into a non stick pan, making sure to include the flavored oil.
Add the garlic, turn to low heat, and soften while the water boils.
Add the cherry tomatoes and continue to cook on low heat.
Garnish with chopped walnuts and more seasoning if desired.
Pour your self a glass of wine, and enjoy!