When I saw the recipe for Fusilli with Caramelized Spring Onions and White Wine sitting in my "Recipes to Make" folder (an actual folder, mind you, not one on the computer--I am old school like that), I thought I'd add it to my meal plan because I had everything on hand for it except the onions. When I went to write up my meal plan post, I noticed that the recipe had pretty mediocre reviews online, with readers commenting that the dish was bland and flavorless. Oh, what to do!
I had already done my shopping for the week, so it was too late to make something else. Instead, I decided to change the recipe--I added everything I could find in the pantry to give this pasta dish a big boost in flavor. I could have gone the easy route and doused this with massive amounts of cheese, but I opted to add ingredients that pack a lot of flavor into a small amount of calories and fat, making this Mediterranean-Style Rotini recipe both delicious and healthy.
- ½ cup panko
- 2 tablespoons olive oil divided
- 2 teaspoons minced garlic divided
- ½ teaspoon kosher salt divided
- 2 cups thinly sliced sweet onions like Vidalia or Walla Walla--about 1 pound
- ½ cup dry white wine
- ¼ cup vegetable broth
- ¼ cup kalamata olives pitted and quartered
- 1-14 oz. can small artichoke hearts drained and quartered
- ¼ cup basil leaves torn
- ¼ cup sun-dried tomatoes thinly sliced
- 8 ounces uncooked rotini
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 375 degrees.
- Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375 degrees for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
- Heat a large skillet over medium-low heat. Add remaining 1 tablespoon of oil to pan. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth and heat until liquid is reduced (about 4 minutes). Remove from heat; stir in olives, artichoke hearts, basil leaves, and sun-dried tomatoes.
- While onions are cooking, cook pasta in boiling water according to package directions. Drain. Stir pasta into vegetable mixture and add remaining salt and pepper. Divide pasta mixture into bowls; sprinkle each serving with 2 tablespoons of the panko mixture.