📝 Instructions
= Recipe
1. Preheat oven to 180°C / 350°F.
2. Toss 1 lb white onions, thinly sliced, with 0.25 cup olive oil, 2 tbsp balsamic glaze, 0.25 tsp salt, and 0.25 tsp black pepper in a large baking dish. Cover with foil and bake for 70-75 minutes, stirring occasionally, until very soft and caramelised.
3. Slice the tip off 1 bulb garlic, drizzle with oil, wrap in foil, and roast alongside onions for 1 hour until golden, sticky, and soft.
4. Cook 350 g farfalle in salted boiling water until al dente. Drain, reserving 1 cup pasta water.
5. Remove onions and garlic from oven. Squeeze roasted garlic into onions and mash together. Stir in 125 g sun-dried tomatoes, diced, and 150 g mascarpone with a splash of pasta water to create a sauce.
6. Mix in cooked pasta, 30 g Parmesan, finely grated, and 30 g fresh basil, finely diced. Add more pasta water if needed. Season with salt and pepper.
7. Serve garnished with additional Parmesan.
