Caramelized Red Onion Spaghetti | Italian Pasta with Walnuts

Peel the red onions, cut them in half, and slice them into thin half-rings. Crush the garlic cloves and finely chop them. Strip the leaves from the rosemary sprigs and chop finely. Coarsely chop the walnuts.

In a dry pan over medium heat, toast the coarsely chopped walnuts for 2-3 minutes until golden brown and fragrant, then pour into a small bowl so they do not continue to brown.

In a deep frying pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the sliced red onions and a pinch of salt, which helps the onions release their juices. Cook gently covered for about 10-12 minutes until completely soft and wilted.