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Pasta with sun-dried tomatoes, confit garlic & caramelized onions

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 60 minutes
Energy: 733 kcal / serving

Instructions

  • 1.   Slice the onions. Cut the top off the garlic to expose the cloves. In an ovenproof dish, add the onions, sun-dried tomatoes, paprika, dried basil, salt, and pepper. Mix well. Place the garlic clove in the center. Drizzle with some oil from the sun-dried tomatoes.
  • 2.   Bake at 200 degrees Celsius for 1 hour. Towards the end of cooking, cook the pasta al dente, then add the heavy cream and a ladle of pasta cooking water. Pour the pasta into the dish and mix well.
  • 3.   Add grated mozzarella and fresh parsley. Serve immediately.

Ingredients for servings

  • 220 g of rigatoni
  • 1 dried tomato
  • 3 onions
  • 1 garlic clove
  • 10 cl of cream
  • 1 tablespoon of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of dried basil
  • 1 teaspoon of parsley
  • 1 handful of mozzarella
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    733 kcal
    37 %
  • Fat
    28,7 g
    41 %
  • of which saturated
    14,76 g
    74 %
  • Carbohydrates
    93,62 g
    36 %
  • of which sugar
    15,51 g
    17 %
  • Protein
    21,29 g
    43 %
  • Fibers
    7,58 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.