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Served With A Bow

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It is no hidden fact that I am a foodie. Zomato is my go to app for almost anything and I love cooking and eating. Although Indian cuisine remains my favorite, I do love Chinese, Continental, Lebanese and Italian as well. But when it comes to Italian I get very choosy. I have an allergy to tomato based products and I do not like anything with tomato ketchup or preserved tomatoes in it. Sun dried tomatoes however is a favorite. The pastas that I eat are mainly the Alfredo sauce aka white sauce ones. In my old office campus, there was this place that used to serve some delicious pastas. They did have the traditional arrabiata, neapolitan and alfredo sauces; but along with that they had some other delicious sauces as well. My favorite one was an onion base that was creamy and very very delicious. They had an amazing pesto as well, but the onion sauce remained my favorite. Sadly, a few months later that place shut down and there was no more pasta around.

So when I received a pack of pasta from Del Monte, I already knew what I would make. I was thrilled to see that it was farfalle as it is a beautiful looking pasta and it holds its sauce well. But the problem was that I did not know what went into that sauce. And I had tasted it years ago. The taste still remains fresh in my mind and here I have tried my best to replicate the dish using the ingredients that I know best.

Presenting: Herbed Farfalle In Brown Onion Sauce

Ingredients (Serves Two):

Farfalle - 1 Cup
Onions - 2 medium sized (sliced)
Milk - 1 Cup
Cheese - 2 Teaspoons (grated)
Italian seasoning/Dry mixed herbs - 1 Teaspoon
Pepper powder - 1 Teaspoon
Olive Oil - 8 Teaspoons
Sugar - 1/2 Teaspoon
Salt - To Taste
Flat leaf parsley - To garnish

The Pasta:

1. Boil 4 cups of water with some salt and a teaspoon of oil. The oil will prevent the pasta from sticking together.
2. Add farfalle and cook for about 13-15 minutes, until the pasta is just cooked (al-dente). It should still hold its shape well.
3. Once cooked, strain and rinse with cold water to stop the cooking process.
4. Set aside.

The Sauce:

1. In a pan heat 6 teaspoons of olive oil and add the sliced onions to it.
2. When the onions turn pink, add the sugar and a pinch of salt.
3. Caramelize the onions until it turns golden brown. The onions should be well fried and not burnt. It might take about 5-6 minutes.
4. Set aside to cool.

5. Once cool, blend it in a blender with 1/2 cup milk.

Putting It Together:

1. Empty the sauce in a pan and add the remaining milk. Cook on a low flame.
2. If it is to thick you can a little more milk.
3. Add salt to taste, pepper, Italian seasoning or mixed herbs and bring to a simmer.

4. Add cooked pasta, cheese and cook on a low flame until most of the sauce is absorbed.
5. Garnish with finely chopped parsley and serve hot.

Note: Ofcourse you can add boiled veggies and meat to the sauce before adding the pasta, but the one I had eaten before was plain so I decided to keep it that way.

It doesn't look very colorful, but the taste sure was powerful. Yes, I did get the exact taste that I remembered from years ago.

Del Monte pasta is made out of Durum wheat and is easy to cook. It digests well and is healthy too. Check out more about Del Monte here.


  1. This looks so tasty. Trying the recipe this weekend itself :).

  2. Aha...gonna try that. wife might be happy if i cook smthn for her. I normally go for white sauce onc with a lot of garlic

  3. Yummy yum yum. :D This is the second pasta dish I am seeing in 2 days, both very different, both great. I want me some pasta now. How I wish food -teleporting was a thing! :P :D

  4. yummmylisciousssssssssssssssssssssss :)



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