This recipe was shared with us at our Brooklyn Museum First Saturday Action Station: “The Last Supper” where visitors would describe their ideal last supper and an artist would draw a portrait of it on a paper plate.
Serves 3 | Cook Time 30 minutes
2 Cups Chopped Onions
⅓ Cup of Olive Oil
¾ Cup of Kasha
Salt and Ground Black Pepper to Taste
½ Pound Farfalle Pasta
1. Place onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan.
2. Add oil, raise heat to medium high and cook, until onions are nicely browned, at least 10 more minutes.
3. Bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 ½ cups water to a boil, stir in the kasha and about a teaspoon of salt.
4. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
5. Salt the large pot of boiling water and cook noodles until tender but still firm. Drain pasta.
6. Combine all elements and season with salt and pepper to your liking