| Prep: 30 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 20g | 8g | 65g |
| sugars | fibre | protein | salt |
| 10g | 5g | 25g | 1.5g |
Whenever I’m asked about a favorite vegetarian dish that is hard to resist, my heart and taste buds always lead me back to the Spicy Torpedo Onion and Garlic Pasta. This dish is not just mouth-watering but also reminds me of the wholesome, hearty food that I relish making — inspired by the mountainous landscapes I grew up in, around Colorado.
A Dish Infused With Aesthetics of Nature
My love for the great outdoors feels distinctively tangible every time I cook this Spicy Torpedo Onion and Garlic Pasta. While it doesn’t have the trout or game meats that are signature to my specialty, its essence aligns perfectly with my approach to food — robust, earthy, and imbued with natural flavors. The raw, heartwarming simplicity of this recipe is what pulls me back to it time and again.
More Than Just An Aesthetically Pleasing Dish
Beyond its rustic charm and fabulous taste, one reason why I love preparing and enjoying this particular recipe is its health benefits. The Torpedo onions, garlic, tomatoes, and lemon are all power-packed with nutrients and antioxidants, making it a true modern health dish dressed in traditional Italian garb. Even the olive oil and parsley contribute to its health appeal.
Spicy Torpedo Onion and Garlic Pasta draws parallels with the classic Aglio e Olio and other traditional pasta dishes, but its unique choice of ingredients sets it apart. The addition of torpedo onions with their subtle sweetness and lemon zest lends an unexpected layer of complexity, while the garlic and red pepper flakes lend a good old spicy kick.
I believe this dish would pair wonderfully with any protein-based side — perhaps a grilled trout for those preferring seafood or a game meat stew for the more adventurous. Inspired by my partner, Gordon, I recommend pairing this pasta with a vibrant, crisp white wine, which perfectly complements the bold flavors of the dish.
Whether you’re making it for a cozy dinner at home or serving guests at a party, Spicy Torpedo Onion and Garlic Pasta is bound to be a crowd-pleaser.
What You’ll Need
- 1 lb spaghetti
- 3 large torpedo onions, thinly sliced
- 6 cloves of garlic, minced
- 1/2 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- 1/2 cup fresh parsley, chopped
- 1 cup grated Parmesan cheese
- 3 tomatoes, diced
- Zest and juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
Method
Step One
Start by boiling a pot of salted water. Once it begins to boil, add the spaghetti and cook according to package instructions, until al dente. Drain the pasta, but make sure to save 1 cup of the pasta cooking water for later.
Step Two
While the pasta is cooking, heat up the olive oil in a large pan over medium heat. Add the torpedo onions and sauté until they become soft and start to caramelize. This should take about 5 minutes.
Step Three
Next, add the garlic to the pan with the onions and continue to sauté until the garlic becomes fragrant – this typically takes about a minute. Season with salt and black pepper, and add the red pepper flakes.
Step Four
Now, add the diced tomatoes to the pan and stir well. Continue to cook until the tomatoes break down and develop into a sauce. At this point, add the lemon zest and juice to the mixture.
Step Five
Increase the heat to high and add the drained pasta to the pan. Pour in a little of the pasta cooking water and toss everything together until the pasta is well coated with the sauce.
Step Six
Turn the heat off, then add the grated Parmesan cheese and fresh parsley to the pasta. Toss until the cheese is melted and the pasta is evenly coated. Taste and add more salt or pepper if needed.
Step Seven
Serve the Spicy Torpedo Onion and Garlic Pasta hot, topped with more Parmesan cheese if desired. Enjoy!
