Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
3
Ingredients
Directions
Heat olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Stir in onions until well coated. Cook, stirring occasionally, until they start to caramelize and turn golden brown, 20 to 25 minutes. You can add water, 1 tablespoon at a time, as onion mixture cooks to speed up caramelization and keep onions moist.
Add garlic and cook until fragrant, about 1 minute. Stir in sun-dried tomatoes, soy sauce, chili onion crunch, and season with salt and pepper.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/2 cup pasta water.
Transfer pasta to the skillet with caramelized onions. Toss everything together until well coated, and stir in remaining tablespoon of butter. Add reserved pasta water, if needed, a tablespoon at a time.
Garnish with chopped parsley and Parmesan cheese, and serve.
Nutrition Facts (per serving)
| 358 | Calories |
| 19g | Fat |
| 41g | Carbs |
| 9g | Protein |
