Family-Sized Dinners: Balsamic & Onion Pasta

Here's what you need to know:

This meal makes at least 4 servings. It can be easily cooked as a half-bath, though, so that the leftovers won't last more than two days. However - one of my favorite things about this recipe is the way it tastes after it sits for a few days. If you're a fan of leftover Chinese takeout, you know what I mean. So I strongly encourage you to start with a whole batch, then adjust to your needs next time.

This meal pairs well with summer days that arrive before May. When everyone around you is already draped in glaring yellows and whites, hold onto the bitterness of winter with the bite of parmesan and balsamic vinegar. This meal is the perfect fit for lovers of acquired tastes; recommend it to the friend who always asks for your slice of pickle at the deli or who introduces their new friend as "Thomas" (with the air quotes). When you eat this meal, dim the lights and draw your specialty-ordered blackout curtains. Twirl the angel-hair around your fork and revel in the artificial warmth of your carmelized onions. This meal will keep you honest during the tumultuous months of spring. It will keep you from looking forward too far - even as the occasional burst of a grape tomato reminds you, like the light peeking through your curtains, that summer is truly on its way.

This is another one-pot meal, so I would hold off on the sides unless you want to add some light greens. I would choose something like Oliver's Sweet Red to go along with this. It should be a bold flavor that allows the flavors of the meal to stay independent, but something sweet to compliment the carmelized onion of the dish.

Finally, I originally found this recipe on Taste of Home's website. They're the expert at comfort food, and this one is no exception.

You should probably use:

1/4 c. butter

2 large onions, diced

8 cloves of garlic, minced

2 cups of grape tomatoes, sliced in half

1/4 c. balsamic vinegar

1 lb of uncooked spaghetti

9 strips of cooked bacon, crumbled

2/3 cup of shredded parmesan cheese

2 TBS olive oil

1 tsp. crushed red pepper

Pinch of salt

Pinch of pepper

my two cents on ingredients: This is the best recipe for using up onions before they go bad. Because of this, I tend to use whatever kind I have in the pantry - mostly yellow. However, if you're picky about your onions, I think sweet onions are the technically correct variety to use here. I'd also advise you not to sweat the exact number of bacon strips you cook. When you're standing over the sizzling pan at 7PM and flying bacon grease has become your new wardrobe, it becomes less about how much bacon you make and more about how fast you can get it off the burner. Finally, as always, measure the cheese with your heart. Not a measuring cup.

Instructions:

1. Melt butter over medium heat. Add the onions, red pepper flakes, and salt. Sauté until the onions are tender, about 2 minutes.

2. Add the garlic and reduce heat to low. Cook, stirring occasionally, for 30-40 minutes or until onions are golden-brown.

3. Add tomatoes, vinegar, and 2 TBS of oil to the skillet. Cook the pasta according to package directions, then add to the onion-tomato mixture.

4. Top with bacon, cheese, and pepper. Toss to coat; heat through; enjoy!