Onion Linguine with Dukkah

Name: Onion Linguine with Dukkah
Prep time: 13 min
Cook time: 1 h 4 min
Total time: 1 h 16 min
Yield: 1 serving
Ingredients: 300 g Onions; 100 g Whole Wheat Pasta; 12 g Hot Sauce; 12 g Parmesan; 5 g Hazelnuts; 5 g Fresh Parsley; 4 g Breadcrumbs; 3 g White Vinegar; 2 g Garlic; 2 g Olive Oil; 2 g Sesame Seeds; 1 g Salt; 1 g Coriander Seeds; 1 g Cumin; 1 g Fennel Seeds; 0 g Black Pepper

Dairy & eggMedium (30–60 min)To impress

Calories: 621kcal
Protein: 23g
Carbs: 109g
Fat: 13g
Total time: 76min

Per serving · 13 min hands-on, 64 min waiting

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Ingredients

Servings

300 g Onions
100 g Whole Wheat Pasta
12 g Hot Sauce
12 g Parmesan
5 g Hazelnuts
5 g Fresh Parsley
4 g Breadcrumbs
3 g White Vinegar
2 g Garlic
2 g Olive Oil
2 g Sesame Seeds
1 g Salt
1 g Coriander Seeds
1 g Cumin
1 g Fennel Seeds
0 g Black Pepper

about €1.07 per serving

Instructions

Prepare the Dukkah Breadcrumbs

5 min hands-on11 min waiting
- Preheat the oven to 180°C (350°F). Roast the hazelnuts on a baking tray for 10-12 minutes until aromatic and golden. Let cool.
- Toast the cumin, coriander, and fennel seeds in a dry skillet over medium heat for about 1 minute until fragrant. Cool and transfer to a mortar and pestle.
- Dry-toast the sesame seeds in the same skillet for 1-2 minutes until lightly golden. Set aside.
- Crush the cooled hazelnuts with the toasted spices and sesame seeds in the mortar and pestle. Mix in the breadcrumbs and season with salt. Set aside.
Caramelize the Onions

2 min hands-on42 min waiting
- Thinly slice the onions. Heat olive oil in a large pot over low heat. Add onions and a pinch of salt. Cook for 35-40 minutes, stirring occasionally, until soft, sticky, and golden brown. Add water if needed to prevent sticking.
- Mince the garlic and add to the onions. Cook for an additional 5 minutes.
- Stir in white vinegar and hot sauce to taste. Keep warm on low heat.
Cook the Pasta

2 min hands-on10 min waiting
- Boil salted water in a large pot. Cook the pasta until al dente, following package instructions. Reserve one cup of pasta water before draining.
Combine Pasta and Sauce

2 min hands-on
- Transfer the cooked pasta to the pot with the onion mixture using tongs. Add Parmesan cheese and some reserved pasta water. Toss to coat and create a silky sauce. Adjust with more pasta water as needed.
Finish with Fresh Herbs

1 min hands-on
- Finely chop parsley and stir into the pasta before serving. Adjust seasoning with salt and black pepper.
Assemble and Serve

1 min hands-on
- Divide the pasta into bowls. Sprinkle generously with the dukkah breadcrumb mixture. Serve immediately.
- Cooking tips:
- Roast the hazelnuts carefully to avoid burning them, as they can become bitter if overcooked.
- When caramelizing onions, patience is key. Low heat and slow cooking develop their natural sweetness and jammy texture.
- Reserve enough pasta water—it's essential for creating a glossy, luxurious sauce.
- Adjust the spice level by varying the amount of hot pepper sauce. For a milder dish, reduce it; for more heat, add extra.
- Use freshly grated Parmesan for the best flavor and texture.