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Spaghettini with Onions and Sun-Dried Tomatoes

Makes: 4  servings Prep 15 mins Cook 35 mins


  • 1 tablespoon  butter, no substitutions
  • 2 tablespoons  extra-virgin olive oil
  • 2 cups  finely chopped onions (1/2 lb.)
  • 1 pound  spaghettini or linguine
  • 1 tablespoon  minced garlic
  • 2 tablespoons  chopped sun-dried tomatoes packed in oil (or 5 halves dry-pack sun-dried tomatoes, soaked, drained, and chopped)
  • 1/2 cup  packed fresh flat-leaf parsley leaves, chopped, divided
  • 1/4 teaspoon  salt
  • Pinch of red pepper flakes
  • Parsley sprigs, for garnish (optional)


1. Melt butter with oil in large skillet over medium heat. Add onions and cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover and cook onions 20 to 25 minutes, stirring frequently, until golden.

2. Meanwhile, start to cook pasta according to package directions.

3. Uncover skillet. Add garlic to onions; increase heat to medium and cook 5 minutes. Add sun-dried tomatoes, half the parsley, salt, and red pepper flakes; cook 3 to 5 minutes more, until onion mixture thickens slightly.

4. Drain pasta. Reserve 1/2 cup pasta water. Transfer pasta to large bowl. Add pasta water and remaining parsley to onion mixture. Cook 2 minutes. Stir sauce into hot pasta and toss. Divide pasta among 4 serving bowls. Garnish with parsley sprigs, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)555,
  • Fat, total(g)13,
  • chol.(mg)8,
  • sat. fat(g)3,
  • carb.(g)94,
  • fiber(g)5,
  • pro.(g)16,
  • sodium(mg)511,
  • Percent Daily Values are based on a 2,000 calorie diet