What's cooking this week

Number of servings: 4

What to drink: Try a firm, somewhat fruity white wine, such as an Italian Chardonnay or a Tocai from Friuli.

Ingredients: • 1 lemon • Small red onion • 450 g (1 pound) white or yellow onions • 60 ml (1/4 cup) olive oil, preferably imported • 3 ml (3/4 tsp) salt • 1 ml (1/4 tsp) freshly ground black pepper • Pinch of sugar • 1 red bell pepper • 60 ml (2 oz) parmesan cheese, preferably imported • 225 g (1/2 pound) angel hair pasta (capelli d’angelo) or capellini • 30 to 60 ml (2 to 4 tbsp) unsalted butter • 30 ml (2 tbsp) chopped fresh parsley

Directions: Wash lemon, dry, and cut in half lengthwise. With paring knife, remove peel from one half of lemon, avoiding white pith; reserve remaining half for another use. Peel red onion; cut into thin slices, separate into rings, and set aside. Peel and quarter white or yellow onions; cut into thin slivers. You will have about 125 ml (1 cup) red onion and about 500 ml (2 cups) white or yellow onions. Heat oil in flameproof casserole over low heat. Add lemon peel and sauté 2 minutes. Stir in slivered onions, salt, pepper, and pinch of sugar. Raise heat to medium, cover the casserole, and simmer, stirring occasionally to prevent sticking, 20 to 30 minutes, or until onions are well browned. Bring 3 quarts of water to a boil over high heat. Wash and dry red bell pepper. Halve, core, and seed pepper, and cut into 0.25 cm (1/8 inch) thick strips. Set aside. Grate parmesan to measure 125 ml (1/2 cup). Set aside. Add pasta to boiling water and, after water returns to a boil, cook about 30 seconds for angel hair pasta or 2 to 3 minutes for capellini. Turn pasta into colander to drain. Add pasta to onions in casserole and toss gently. Add red onion rings, pepper strips, butter to taste, parsley, and 60 ml (1/4 cup) grated parmesan to pasta, and toss. Divide pasta among bowls and serve with remaining parmesan.

Recipe and photo: Great meals in minutes - Italian menus, Time-Life Books.