Food Network: Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese

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Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese
Recipe courtesy Emeril Lagasse, 2007

Ingredients
1/4 cup, plus 2 1/2 teaspoons kosher salt
1 pound dried linguine or linguine rigate
1/4 cup olive oil
2 tablespoons unsalted butter
8 cups thinly sliced onions
2 tablespoons thinly sliced garlic
1 cup kalamata olives, roughly chopped
1 teaspoon chopped fresh rosemary leaves
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 cup coarsely grated Pecorino Romano

Directions
Set a large, 1-gallon stock pot with a pasta insert
3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to
the water as it boils. Place the linguine in the salted water and return to a
boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12
minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.

While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the
olive oil and butter to the pan and once the butter melts, add the onions to the
saute pan. Cook the onions, stirring occasionally until they have softened and
become caramelized, about 10 to 12 minutes. Add the garlic, olives and rosemary to
the pan, stirring until fragrant, about 1 minute. Add the reserved pasta and
reserved pasta cooking water to the pan and season with the remaining 2 1/2

teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the
water has nearly evaporated, about 3 to 4 minutes. Remove from the heat, sprinkle
with the grated cheese and toss to combine. Serve while hot.