Lunch
Red Onion Pasta
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A slow-cooked red onion pasta that rewards patience. Pancetta gives it a salty base, the onion melts down over time, and plum tomatoes keep it simple. Finished with torn mozzarella on top.
Ingredients
Instructions
- 1. Heat a pan over medium-high heat. Add the pancetta and sear until crispy and the fat has rendered.
- 2. Reduce to a low heat. Add the sliced red onion and cook slowly. Halfway through, stir in the tomato paste and continue cooking until the onion is fully softened, around 20 minutes total.
- 3. Add the sliced plum tomatoes and combine. Add a splash of water if it starts to catch on the pan.
- 4. Cook on a low heat for at least 30 minutes. Longer is better. Season with salt and pepper as you go, adding small amounts of water as needed to stop it burning.
- 5. Cook the spaghetti according to packet instructions and serve with the sauce.
- 6. Scatter torn mozzarella on top to finish.
Posted on June 04, 2026
