📝 Instructions
= Recipe
1. Heat 0.25 cup extra-virgin olive oil in a 12-inch skillet over high heat. Add 3 large onions, thinly sliced, and 1 large bay leaf. Cook, stirring frequently, until softened and browned, 12-20 minutes. Lower heat to medium, stir in 1.5 tsp ground coriander, 1 tsp ground cumin, 1 pinch cayenne, and 0.25 tsp fine sea salt. Cook 1 more minute. Transfer half the onions to a bowl (leave bay leaf in skillet).
2. Add 3 cloves garlic, minced, 1 tsp cumin seeds, 1 tsp black pepper, and 0.125 tsp ground allspice to the skillet. Cook until fragrant, 1 minute. Pour in juice from 15 oz canned whole peeled plum tomatoes. Squish tomatoes and add to pan. Fill empty can with water and add. Pour in remaining 2 tbsp extra-virgin olive oil and 1 tsp fine sea salt. Simmer until thickened, 20 minutes. Remove bay leaf.
3. Heat oven to 400°F. Cook 1 lb small pasta in boiling salted water until 2 minutes shy of al dente. Reserve 1 cup pasta water. Drain.
4. Stir pasta, reserved pasta water, and 0.75 cup parsley or cilantro, chopped, into skillet. Top with reserved browned onions, 8 oz shredded Cheddar, and 0.5 cup grated Parmesan. Bake until golden and bubbly, 20-25 minutes.
5. Top with more parsley. Serve with hot sauce if desired.
