INGREDIENTS (4 people):
4 red onions
5 tablespoons of olive oil
1 tablespoon lemon zest
10 sage leaves, cut into strips
4 dried tomatoes, cut into strips (optional)
100 grams of walnuts
2 tablespoons of honey
1 pinch of dried chili pepper
1 pinch of turmeric
1 tablespoon of parsley, chopped
400 grams of ribbon paste
1 bottle of Neleman Bobal 100%
1 Start with the red onion. Cut a slice from each onion above and below, remove the hard outer skins and cut the rest into 1 cm slices. Divide these over an oven dish.
2 Drizzle the onion with one or two tablespoons of olive oil, some salt and pepper and place the dish in a preheated oven at 180 ºC for 30 minutes.
3 Put the honey, turmeric, chili pepper and a pinch of salt in a small bowl. Mix in enough lukewarm water to form a thick paste. Mix in the walnuts until they are all coated. Place the walnuts side by side on a small bowl and place in the oven with the onion for about ten minutes or until it starts to color. Remove from oven and let cool.
4 Heat three tablespoons of olive oil in a saucepan and fry the sage leaves cut into strips for 1 minute. Stir in the lemon zest and (optional) the tomato strips, add some salt and pepper and set aside. Cook the pasta in plenty of boiling water with salt until al dente according to the instructions on the package.
5 In the meantime, remove the dish with onion slices from the oven, remove the hard outer skins if necessary.
6 Drain the pasta and reserve some of the cooking water.
7 Transfer the pasta to a serving bowl and immediately mix in the sage mixture. Add enough of the cooking water while stirring so that it doesn't look dry but smooth. A few tablespoons is usually enough.
8 Mix the pasta with some of the roasted onion and walnuts. Sprinkle with the parsley and serve immediately.