Orange Zest Linguine with Caramelized Red Onion and Fennel
Ingredients
1 orange, zested and juiced
grated parmesan, to taste
black pepper, to taste
12 oz. linguine
kosher salt
4 tbsp unsalted butter
1 red onion, thinly sliced
2 bulbs of fennel, thinly sliced
4 garlic cloves
Instructions
Cook the Pasta: Bring a large pot of water to boil, and heavily salt. Add linguine to the boiling water. Cook until al dente, about 4 minutes. Once done, drain, reserving 1/2 cup of the cooking water.
Caramelize Onion and Fennel: Melt 3 tbsp of the butter in a saucepan over medium-low heat. Add the sliced red onion and fennel and saute, stirring often, until very soft and browned, about 30-40 minutes. Add minced garlic to the pan and cook for another minute or two until garlic is fragrant and starting to soften. Then add the orange zest and 2 tbsp of the orange juice to the onion-fennel-garlic mixture.
Add Pasta: When pasta is done, combine the pasta with the vegetables, along with the reserved pasta water and the remaining tablespoon of butter. Stir it all together and mix in the grated parmesan cheese and black pepper.