Linguine with Caramelized Onions, Kalamata Olives a

Name: Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup, plus 2 1/2 teaspoons kosher salt; 1 pound dried linguine or linguine rigate; 1/4 cup olive oil; 2 tablespoons unsalted butter; 8 cups thinly sliced onions; 2 tablespoons thinly sliced garlic; 1 cup kalamata olives, roughly chopped; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley leaves; 1 cup coarsely grated Pecorino Romano

Servings: persons

1/4 cup, plus 2 1/2 teaspoons kosher salt
1 pound dried linguine or linguine rigate
1/4 cup olive oil
2 tablespoons unsalted butter
8 cups thinly sliced onions
2 tablespoons thinly sliced garlic
1 cup kalamata olives, roughly chopped
1 teaspoon chopped fresh rosemary leaves
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 cup coarsely grated Pecorino Romano

1
Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil.
2
Add 1/4 cup of the salt to the water as it boils.
3
Place the linguine in the salted water and return to a boil, stirring occasionally.
4
Cook the pasta until nearly al dente, 10 to 12 minutes.
5
Drain and set aside, reserving 1 cup of the pasta cooking water.
6
While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and once the butter melts, add the onions to the saute pan.
7
Cook the onions, stirring occasionally until they have softened and become caramelized, about 10 to 12 minutes.
8
Add the garlic, olives and rosemary to the pan, stirring until fragrant, about 1 minute.
9
Add the reserved pasta and reserved pasta cooking water to the pan and season with the remaining 2 1/2 teaspoons kosher salt, pepper, and parsley.
10
Cook, tossing to combine, until the water has nearly evaporated, about 3 to 4 minutes.
11
Remove from the heat, sprinkle with the grated cheese and toss to combine.
12
Serve while hot.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup, plus 2 1/2 teaspoons kosher salt, 1 pound dried linguine or linguine rigate, 1/4 cup olive oil, 2 tablespoons unsalted butter, and more.

Yes, Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions