Capellini Cake with Caramelized Onion
uncooked whole wheat pasta
1 pound(s), capellini variety
1 large, sliced
¼ cup(s), fresh, chopped
grated Parmesan cheese
- Cook the pasta according to the package directions, omitting the salt if desired. Drain.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and deep golden, about 10 minutes.Transfer the onion to a medium bowl and toss with parsley.
- Put the pasta in a large bowl and lightly spray with nonstick spray; toss well. Add all but 1/3 cup of the onion mixture, the Parmesan, salt, and pepper: toss to combine well. Transfer the pasta mixture to the skillet and press with a spatula to form a flat cake. Reduce the heat to medium and cook until golden brown and crusty, about 15 minutes. Place a large platter or baking sheet on top of the skillet and invert the skillet. Add the remaining 1 teaspoon oil to the skillet. Slide the pasta cake back into the skillet and cook until crusty, about 5 minutes longer. Slide the pasta cake onto a platter and top with the remaining onion mixture. Cut into 8 wedges. Yields 1 wedge per serving.