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Home Grown Recipes
Caramelized Onion Sauce with Arugula
A light pasta sauce. The proportions of greens are flexible, and you can mix or substuitute spinach, collard, escarole, mustard, etc. The alcohol in the wine will dissipate with cooking.
1/4 cup olive oil
4 to 6 large onions thinly sliced
0.5 tsp salt
0.5 - 1 cup dry white wine
1 medium bunch arugula, steamed and minced
1 cup crumbled feta
0.75-1 lb pasta of a short shapely variety
1 cup chopped toasted walnuts
1) Heat olive oil in a large skillet or saute pan. Add onions and saute over medium heat for about 15 mins. Add salt, lower heat, and continue to cook for at least another 10 mins ( and up to 1 hour for for ultra-deliciously well-done onions.)

2) Add white wine, turn heat back up to medium, simmer uncovered 15 mins. Set aside until ready to cook the pasta.

3) When the pasta starts to cook, turn the heat to medium under the sauce. When hot add the greens, stir and cook for 5 mins, add cheese, turn heat to low while pasta finishes.

4) Add drained pasta to sauce, stir briefly, serve topped with walnuts and parmesan.

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