Recipe of the Month
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Whole Wheat Toasted Onion Pasta with a Creamy Sun-Dried Tomato Sauce
1 lb. Pappardelle’s Whole Wheat Toasted Onion Pasta
1 medium onion, finely chopped
1 large garlic clove, finely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
2/3 cup heavy cream
½ cup drained oil-packed sun-dried tomatoes, finely chopped*
Freshly grated Parmesan
1. Add onion, garlic, salt, and pepper to large skillet and cook, stirring occasionally, until onion is
softened and lightly browned, about 8 minutes. Add cream, and sun-dried tomatoes. Simmer until
cream is slightly thickened, 2 to 3 minutes. Remove from heat.
2. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).
Reserve 1 cup cooking water, then drain pasta in a colander. Add pasta and cheese to sauce.
Toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.
Serves 4 - 6
Copyright © 2007 by Pappardelle's Pasta Co.
