Pasta with onion, cherry tomatoes and olives is an easy, quick and very tasty first course you make with just a few ingredients. I made this pasta with Giarratana onions, the same onions we Sicilians use for the Baked onion salad, for the Sicilian eggplant caponata and the Ragusan scaccia with onion and tomato. They are particularly large, sweet, soft and white. If you can’t find Giarratana onions you can substitute regular white onions. Besides that you’ll only need cherry tomatoes, olives (preferably Taggiasca — smaller and tastier) and extra virgin olive oil. Let’s go to the kitchen: our pasta with Giarratana onions, cherry tomatoes and olives is waiting — let’s make it together and you’ll see how delicious it is!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make pasta with cherry tomatoes, onions and olives
- 1.1 lb (about 3 cups chopped) onions (Giarratana or white onions)
- 14 oz (about 2 2/3 cups) cherry tomatoes
- to taste extra virgin olive oil
- to taste salt
- to taste basil
- 1.8 oz (about 12 olives) Taggiasca olives
- 14 oz (about 4 cups dried) pasta
- 10 salt-packed capers (Rinsed/desalted)
Tools
- Frying pan
- Pot
Preparation
To make the pasta with cherry tomatoes, onions and olives, start by peeling and slicing the onions. Put them in a pan, add a generous swirl of oil, season with salt and let them soften over low heat, stirring often, until they are soft and golden.
Bring the salted water for the pasta to a boil. Add the olives and the rinsed/desalted capers (if you like), let them flavor the oil and then add the cherry tomatoes, washed and halved (or quartered depending on size). Cook over high heat for 10 minutes, stirring often and adjusting salt if needed.
Cook the pasta, drain it al dente and add it to the sauce with a little cooking water. Toss (mantecare) and plate immediately — serve the pasta while still hot.
Storage and tips
The pasta with tuna, onions, cherry tomatoes and olives should be enjoyed immediately, but if you have leftovers store them in the fridge for up to 24 hours and then quickly sauté in a pan over high heat with a little oil before eating. It won’t be as good as freshly made, but it will still be tasty. The sauce, however, can be prepared in advance — even the day or evening before.
