Ingredients 1 tbsp vegetable oil
2 very large onions (or 3 or 4 smaller ones)
2 cloves of garlic
6 tbsp Marsala wine (will be used in 2 sets of 3)
375g dried pasta
100g hard cheese
Grinding of salt and pepper
Heat the oil in a frying pan.
Chop the onions into long, fine strips and crush the garlic. Put them in the pan and sweat gently over a low heat without colouring until the onion starts to go soft.
Bring water to boil in a saucepan and cook the pasta as per the packet instructions.
Turn the heat up on the onions and add 3 tablespoons of Marsala wine. Stir and allow to reduce until almost all is absorbed into the onions.
Add the next 3 tbsp of wine and allow to reduce once more. The onions should now be a golden colour in a rich, slightly syrupy sauce.
Drain the cooked pasta and toss in a pan along with the onions. Add the butter and salt and pepper and allow to melt in and coat the pasta and onions.
Serve with the hard cheese, like Parmesan, grated over the top.