Wednesday, April 4, 2012

Olive, Onion and Orange Pasta

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. 


mia xara said...

Hi Anna, what a light flavorful dish you've prepared!!!Enjoy a great weekend!XO

tasteofbeirut said...

Simple is always best when the base ingredients are of top quality!

Greek food online review said...

A great dish, I especially love the olives in the dish.

Helen said...

I can only image how great this pasta dish tastes. I've had to say good-bye to pasta since I've embarked on a low carb diet. Summer is around the corner and I seriously need to lose 20lbs. I will bookmark this for a later date :)

Banana Wonder said...

Mia Xara - Thanks, you too kai kali megali evdomada!

tasteofbeirut - always and forever.

Greek food online review - Thanks, and I love Greek products.

Helen - Oh wow, you are bold! You could always make this with spaghetti squash or zucchini noodles. You probably do not need to loose 20 lbs either!

elly said...

Looks awesome as always. I don't know why I've never thought to pair orange in pasta - sounds fabulous.

Helen said...

That's a wonderful idea Anna! Zucchini noodles sounds delicious. Thanks Anna, but I'm merely 5'3" and weigh 165lbs, I definitely need to lose at least 20lbs ;) And I dislike exercise LOL - so low carb is the way to go!

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