Pasta Con Cipolle

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Pasta Con Cipolle finish with script

Buon giorno!

Pasta with onions – so what’s the big deal? Onions – who likes onions? Yeah, yeah, I’ve heard it all. For the non-believers, you are really missing something. For those who want to come along for the ride – you are in for a major treat and a winning dish. PASTA CON CIPOLLE  or Pasta With Onions is one of the most flavorful and enjoyable pasta dishes I know. Trust me on this one. It’s something special.

Although, this is a good Lenten dish, it is also a beautiful light pasta dish to serve in the spring and summer months – out on the patio perhaps. It is a bit of a surprise. It appears to be so simple and yet has a richness that is both memorable and satisfying. The onions caramelize to give the pasta a deep buttery flavor that is most unexpected and welcome.

And, of course, I should mention that it is one of “Tom’s favorites!” That’s the hubster, for those who may not know, and he really loves this one.


Serves: 4

Prep: 15 minutes

Cook: 18-20 minutes


1 lb. Pasta cooked according to package directions ( I like spaghetti for this dish)

3 Large Sweet Onions – sliced thinly

1/3 C. Extra Virgin Olive Oil + extra for a finishing drizzle (The Extra Virgin adds flavor.)

3/4 C. Chicken Broth (Vegetable broth can be used if preferred)

1/4 Tsp. Red Pepper Flakes

2 Tbsp. Butter

1/2 C. Sliced Olives (Regular Black or Kalamata)

Kosher Salt and Freshly Ground Black Pepper to taste (lots of pepper!)

Fresh Basil chopped for garnish

Plenty of grated cheese to serve


Cook the sliced onions in the Extra Virgin Olive Oil over medium high heat about 6 minutes.

Pasta Con Cipolle 1

Add the broth and red pepper flakes and cook about 10 minutes more until the onions are tender and golden in color.

Pasta Con Cipolle 2

Add the butter and melt in.

Pasta Con Cipolle 3

Add the olives and cook a minute more.

Pasta Con Cipolle 4

Taste for seasoning and add salt and pepper as desired.

Pour the sauce over your pasta and toss well.

Finish with a good drizzle of Extra Virgin Olive Oil.

Garnish your PASTA CON CIPOLLE with fresh basil and serve with plenty of grated cheese. Parmigiano-Reggiano, Asiago, or even Pecorino are all good with this.



Comments are welcome in the “Speak Your Mind Area” beneath this post online.



Food Photos By Tommy Hanks Photography


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  1. Don Prutisto says:

    I made this for the guys last week and they enjoyed it. The flavor was very good and the fact that it was something different really made an impact.


    • Don – So good to hear your pals enjoyed this one. It’s funny how the simplest of dishes seem to please. This is one of my husband’s favorites!