In freeing myself from the usual kale and pasta (I will always go back to that place), I found something possibly better. Salty, tangy, crunchy, spicy and a little sweet. Wine caramelized Walla Walla onions deglazed with orange balsamic vinegar mixed in with olive-caper-red pepper tapenade. Finalized with a sprinkling of fried shallots on top, a nod to my Cupertino Asian roots. I always keep my pantry stocked with a tub of Asian style fried shallots. They are pungent and absolutely suh-weezy! While I am on a product rage, I'd like to mention one reason that made this dish so good was the pasta.
I used Ta Mylelia's tomato tagliolini, which comes dried in pretty wreaths with other flavors - saffron and spinach. It's made in Greece, and the flour is ground by a 300 year old stone mill, which was anciently used as a water mill. I love this pasta so much I emailed them and they sent me more. I will quickly go through this supply and continue to buy the hell out of their products. And in case you are wondering, I get my supply World Market here in Portland. This is not a promotion for World Market either.
Olive, Onion and Orange Pasta
(recipe for one!)
- 1 medium sized sweet onion (Walla Walla all the way!), thinly sliced
- 1/4 cup olive-caper-pepper mix
- 2 tablespoons olive oil
- 1 tablespoon orange balsamic vinegar (or a quick squeeze of orange juice)
- 1 portion of dried pasta of your choice (Don't let me down)
- 1/4 cup fried shallots
- In a medium size skillet on medium-high heat, fry olive oil and onions.Cook on high until brown, add a splash of wine, and lower to medium and continue monitoring for the next 10 minutes.
- Meanwhile, begin boiling pasta.
- When onions begin to stick to the pan, deglaze with balsamic or orange juice. Turn off heat and add olive mixture and pasta.
- Stir until combined, pour on plate and sprinkle with shallots.