| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 469 | 16.3g | 5.7g | 68.5g |
| sugars | fibre | protein | salt |
| 7.8g | 4.2g | 18.8g | 0.72g |
Roasted Egyptian Onion and Garlic Pasta, a dish that beautifully fuses the simplicity of Mediterranean cuisine with a touch of Indian flair, has become a staple in my kitchen. Why, you ask? It’s the way this dish harmonizes the caramel sweetness of slow-roasted Egyptian onions with the slight kick of fresh garlic — the heart of any truly great pasta dish. A mouthful of this dish takes me on a journey from the fresh farmer’s markets of sunny California to the bustling spice markets of Gujarat. And, it’s this intoxicating marriage of flavors that I cannot get enough of.
Flavors That Build Bridges
The inspiration for this Roasted Egyptian Onion and Garlic Pasta recipe can be traced back to my multicultural background. Growing up in California instilled in me a love for diverse flavors and fresh, locally sourced produce. Meanwhile, my Gujarati roots brought forth a palette that possessed a deep appreciation for aromatic spices. This recipe brings together these influences, resulting in a perfect blend of East and West that comfortably sits at the dinner table back home with Faisal and our two sons.
Health Benefits & Side Dishes
Aside from its delightful flavor, this dish also boasts a bevy of health benefits. Egyptian onions, garlic, and chili flakes are known for their immune-boosting properties. The inclusion of cherry tomatoes not only adds a burst of freshness but also a decent amount of vitally important antioxidants. Savor it alongside a simple mixed green salad and a glass of your favorite Chardonnay for a well-balanced, nutritious meal.
This dish shares similarities with other Mediterranean favorites like Spaghetti Aglio e Olio, but the addition of spices and a citrusy zest makes it uniquely appealing. The dish also complements grilled vegetables and seared protein choices. A platter of grilled zucchini and summer squash, or a side of garlic-butter grilled shrimp, would round off the meal perfectly.
I invite you to share in the flavor journey that my family and I so thoroughly enjoy. The Roasted Egyptian Onion and Garlic Pasta may just become a beloved staple in your kitchen as well!
What You’ll Need
- 1 pound of fusilli pasta
- 2 large Egyptian onions, diced
- 8 cloves of garlic, minced
- 3 tablespoons of olive oil
- 1/2 teaspoon of chilli flakes
- 1 cup of cherry tomatoes, halved
- 1 lemon, juiced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons of fresh chives, chopped
- 2 tablespoons of fresh parsley, chopped
- 1 cup of Parmesan cheese, grated
Method
Step One
Preheat your oven to 400°F (200°C). Spread the diced Egyptian onions and minced garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper to taste. Roast for 20-25 minutes or until golden and slightly caramelized. Remove from the oven and set aside.
Step Two
While onions and garlic are roasting, bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente; typically this will be for around 8-10 minutes. Drain the pasta, reserving 1 cup of pasta water, and set aside.
Step Three
In a large frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the chilli flakes and fry for a minute until fragrant. Then, add the roasted onions and garlic, cherry tomatoes, and cooked pasta into the pan. Toss to combine.
Step Four
Add lemon juice to the pasta. If the pasta seems too dry, add some of reserved pasta water to the mixture. Season with additional salt and black pepper, according to your taste preference. Continue to cook, stirring frequently, for another 2-3 minutes.
Step Five
Remove the pan from the heat. Fold in the chopped chives, parsley, and grated Parmesan cheese until well combined. Serve Roasted Egyptian Onion and Garlic Pasta warm with extra Parmesan on top, if desired. Enjoy!
