Spring Onion Linguine with Lemon Slices Kalamata & Rosemary

This is a rich tasting pasta. The onions get sweet and fragrant when baked with the lemon slices, olives and garlic. You could smear the mixture onto toasts for a terrific crostini. But I like it best when tossed with linguine.

Spring Onion Linguine with Lemon Slices Kalamata & Rosemary 

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serves 4


  • 2 pound sweet onions, peeled and thinly sliced into rounds
  • ½ cup extra-virgin olive oil
  • 1½ teaspoon sea salt
  • 6 clove garlic, peeled & minced
  • 1 cup kalamata olives, pitted & halved lengthwise (i use lindsay)
  • 1 tablespoon rosemary leaves, minced
  • 1 lemon, thinly sliced into rounds ends discarded
  • 1 pound dried linguine, or other ribbon style pasta
  • lemon wedges, to taste
  • grated parmesan cheese, to taste


Toss the onions with the olive oil and sea salt. Add the garlic, olives, rosemary and lemon slices, followed by the white wine. Set aside to let the onions soften and “weep” their moisture about ½ hour. Preheat oven to 350 degrees F. Spread the juicy onion mixture about 1 ½ inches deep in a large, flameproof baking dish (such as a 10- by 14-inch lasagna pan). The liquid should be about ½ inch deep; if not, add a little water. Cover tightly with a lid or a layer of foil. Bake about 1 ½ hours, Stirring the mixture about halfway through and then recovering the dish. Pull the onions from the oven and set aside covered while you boil the pasta in salted water according to package instructions. Drain the pasta and return it to the same pot it was boiled in. Add the onions and all of its liquid. If necessary add a scant ½ cup of pasta water if necessary. Turn the pasta out onto a serving platter garnished with lemon wedges and parmesan cheese to taste.