Caramelized Onion Pasta (With Creamy Hummus)
Servings: 4 people
- 12 ounces (340 g) pasta rigatoni, penne, fusilli, or another short pasta
- 2 large onions thinly sliced
- 1 to 2 tablespoons extra virgin olive oil
- 2 teaspoons sugar optional
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1½ cups (375 g) hummus homemade or store-bought
- 2 tablespoons fresh parsley chopped
- Caramelize the onions: Thinly slice 2 large onions.Heat 1 to 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the onions, 2 teaspoons sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 5 minutes, stirring often.Add ½ cup water, reduce the heat to medium-low, and cook for about 20 minutes, stirring occasionally, until the water evaporates and the onions are very soft.Add 2 tablespoons balsamic vinegar, increase the heat to high, and cook for 1 to 2 minutes, stirring often, until deeply golden and jammy.
- Cook the pasta: While the onions simmer, bring a large pot of salted water to a boil.Add 12 ounces pasta and cook until al dente, following the package directions.Before draining, save about 2 cups pasta water, then drain the pasta.
- Make the creamy sauce: When the onions are caramelized, reduce the heat to low.Add 1½ cups hummus and 1 cup pasta water. Stir for about 1 minute, until creamy.
- Toss and serve: Add the drained pasta and toss until creamy, adding more pasta water as needed. Turn off the heat.Taste and adjust with salt and black pepper. Serve with parsley and a drizzle of olive oil.
Substitutions
- Pasta → Any short pasta shape or whole wheat pasta.
- Onions → Yellow, white, or red onions.
- Extra virgin olive oil → Regular olive oil.
- Sugar → Maple syrup, honey, or omit.
- Balsamic vinegar → Apple cider vinegar.
- Hummus → Homemade, store-bought, roasted garlic, or red pepper hummus.
- Salt and black pepper → Adjust to taste.
- Fresh parsley → Basil, chives, or finely chopped scallions.
- Slice evenly: Thin onions caramelize at the same rate.
- Don’t rush: Let the onions get very soft before the final high-heat step.
- Cook off the balsamic: Let it mellow and coat the onions.
- Save pasta water: It makes the hummus sauce silky and easy to loosen.
- Season at the end: Taste after tossing, then adjust salt and black pepper.
- Serve right away: The sauce is creamiest straight from the skillet.
- Storage: Refrigerate leftovers, then loosen with a splash of water when reheating.
