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Tropean Pasta

Tropea onions, a cross of shallots and red onions, flourish near the Tyrrhenian Sea.

In Tropea, these onions define the culinary scene. Here's my Italian dish, fusing traditional flavors with Tropea's essence.

3 tbsp Italian Olive oil
2 cloves garlic, thinly sliced
2 cups thinly sliced lengthwise Tropea onions or red onions
1-½ cup broth vegetarian or chicken
2 tbsp mascarpone cheese

¼ cup chopped arugula or fresh basil

Sea salt
454 g spaghetti

Over medium-high heat, in large sauté pan, heat olive oil; add garlic. Cook 1 minute
until just fragrant.
Add onions; continue cooking over medium heat for 3 minutes or until beginning to
soften.
Add broth, ½ cup at a time; simmer until onions are translucent and creamy, about
10 minutes.
Meanwhile, cook pasta in boiling water to al dente (as per directions). Add cooked
pasta to pan with onions; toss to coat well.
Add arugula and mascarpone cheese; toss well. (You may want to add a little more
broth to thin sauce)
Plate pasta and drizzle with olive oil, fresh pepper and sea salt!