Preheat oven to 400°F for Cherry Tomatoes
Make the Pasta:
- Trim the top and root stem of the onion. Place root side down, and with a sharp knife, make a vertical cut from top to bottom just reaching the center of the onion. Turn the onion on its side, slice the onion from top to bottom, in very thin slices, 1/8-1/4” wide. Separate the strands.
- In a double boiler, steam the onions, over simmering water, covered, until al dente. About 5 minutes.
- Check to see if onions are to your liking, steam more if necessary.
- Set aside.
Make the Caramelized Carrot Sauce:
- Peel carrots and slice lengthwise into quarters. Cut out and discard the tough and fibrous core from each quarter. Removing the cores makes the carrots much sweeter and improves the texture of the sauce.
- Cut carrots into 2” lengths.
- In a Pressure Cooker pot, add carrots, water, and baking soda. Stir to combine.
- Pressure-cook at a gauge pressure of 1 bar/15 psi for 20 minutes. Start timing when full pressure is reached.
- Depressurize the cooker quickly by running water over the rim. With a potato masher, mash the carrots to a chunky sauce.
While the carrots are caramelizing, prepare the Cherry Tomatoes:
- Place the tomatoes on a parchment lined sheet tray and bake in preheated oven for 10-15 minutes, or until the tomatoes start to shrivel.
- Remove from oven and add 2-3 tomatoes per person for garnish.
Putting it all together:
- In a 10” sauté pan, add a bit of water or vegetable stock and bring to a simmer.
- Add onion pasta and sauté until warmed through.
- Add carrot mixture and the rest of the cherry tomatoes not reserved for garnish. With tongs, carefully mix in with the pasta.
- Plate on individual serving plates, and garnish with 2 or 3 cherry tomatoes per person and top with basil.
Nutrition Per Serving: 70 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 180mg sodium, 16g carbohydrate, 3g fiber, 8g sugar, 0g added sugar, 2g protein