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PREP TIME |
TOTAL TIME 35 mins |
|
COOK TIME 30 min |
SERVINGS Serves 2-4 |
INGREDIENTS
2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
2 lb. onions (about 3 large), thinly sliced
2 garlic cloves, thinly sliced
2 cups Josh Pond frozen wild organic blueberries
1 1/2 tsp. kosher salt, plus more
12 oz. tagliatelle, or other long pasta
4 oz. Parmesan, finely grated or shaved, divided, plus more for serving
½ cup basil, finely chopped, plus more for serving
Freshly ground black pepper
2 Tbsp. unsalted butter
2 lb. onions (about 3 large), thinly sliced
2 garlic cloves, thinly sliced
2 cups Josh Pond frozen wild organic blueberries
1 1/2 tsp. kosher salt, plus more
12 oz. tagliatelle, or other long pasta
4 oz. Parmesan, finely grated or shaved, divided, plus more for serving
½ cup basil, finely chopped, plus more for serving
Freshly ground black pepper
INSTRUCTIONS
- Heat oil and butter in a large pot over medium heat until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 25 minutes. Add the blueberries and cook until they burst. Remove pot from heat and stir in salt.
- Once fully cool, transfer contents to a food processor and mix until blended.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until cooked. Drain and move to serving bowl.
- Add the blended blueberry onion sauce and mix together with your pasta.
- Divide pasta among bowls. Top with Parmesan, basil, and a few cranks of pepper.
