From Australian
Gourmet Traveller, May 1999.
Browsing through an old Australian Gourmet Traveller I came across this easy pasta dish
that seemed worth trying.
I turned on the oven to heat up to 200ºC and
then cut two red onions in eighths. I placed these on a baking dish, dribbled
olive oil over them and then sprinkled on one teaspoon brown sugar. When the
oven had reached its temperature I baked them for 20 minutes.
In the meantime I made a tapenade by placing
some pitted black olives in the blender and roughly pureeing them with some
olive oil.
I dry-roasted some pine nuts in a pan until
they were golden.
I now heated up a pan of salted water until
boiling and then placed in some penne. When it was done I drained it, dribbled
on some olive oil and then mixed in the roasted onions and the tapenade. When
it was served some pine nuts were sprinkled on top.
I did enjoy this pasta. The sweetness of the
red onions went extremely well with the saltiness of the tapenade. One to
remember, I think.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔
