Elicoidali with Tropea onions
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
534 kcal
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Course
Main Course
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Cuisine
Italian
Elicoidali with Tropea onions
Description
This recipe for Elicoidali with Tropea onions uses 400 grams of tube-shaped pasta such as elicoidali, rigatoni, or tortiglioni paired with 400 grams of thinly sliced Tropea red onions. The peeled garlic and onions are gently cooked in olive oil with white wine until soft and flavors combine. The pasta is cooked separately until al dente and then mixed with the onion sauce, adding pasta water if needed to loosen the mixture.
The resulting dish offers tender pasta enveloped in a slightly sweet, rich onion sauce with aromatic hints from garlic and herbs. Pecorino cheese adds a savory, salty contrast, while the optional parsley or basil adds freshness. The cooking process gently softens the onions without losing their character, creating a delicate flavor balance.
This pasta dish can be served simply with extra grated pecorino on top, making for a light but satisfying meal that brings out the unique taste of Tropea onions. It works well as a main course or elegant side pasta. The recipe notes suggest it can be adapted using other types of red onions and similar pasta shapes, giving flexibility to home cooks based on available ingredients.
Ingredients
- 400 g elicoidali pasta ( 14oz) or rigatoni, tortiglioni etc
- 400 g Tropea onions (14oz)
- 1-2 garlic peeled, clove
- 200 ml white wine about a glass
- 4-5 tablespoon pecorino cheese grated (strict vegetarians should use a vegetarian cheese)
- 1 handful parsley chopped (optional) or basil, fresh
- 3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- Peel and finely slice the onions.
- Put water on to boil for the pasta. Add salt when it boils and bring to the boil again.
- Heat olive oil in a frying pan or skillet and add the garlic clove.
- Add the onion slices once the garlic starts to change colour.
- Let the onions cook for 3-4 minutes then add the wine wine and cover the pan.
- Cook the onions and wine for 10-15 minutes until the onions are soft and well cooked.
- Cook the pasta al dente in the salted boiling water according to the instructions on the packet
- If the liquid has evaporated from the sauce and the onions seem dry, add a tablespoon or two of the pasta cooking water.
- Add salt and pepper to taste
- Remove the garlic clove and add the grated pecorino.
- Mix well and turn off the heat.
- Save some of the pasta cooking water. Drain the pasta, add it to the onion sauce and mix everything together. If dry add a little more of the pasta cooking water and mix again.
- Serve with extra grated pecorino and parsley or basil.
Notes
- Other types of red onions and tube pastas like penne rigate, rigatoni, or tortiglioni can be used to make this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 85g | 28% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 75mg | 3% |
| Potassium | 402mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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