Toasted Pici with Sweet Onion Cream, Roasted Grapes and Crunchy Walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray, toss them with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Roast for 12 to 15 minutes, until juicy and lightly wrinkled.

2. 2

   Meanwhile, heat a large skillet over medium heat. Add the butter and the remaining tablespoon of olive oil. Add the sweet onions and 1/2 teaspoon salt. Cook for 12 to 15 minutes, stirring often, until very soft and golden.

3. 3

   Add the dry white wine to the skillet with the onions and cook for 2 minutes so the alcohol evaporates and the flavors concentrate.

4. 4

   Transfer the onion mixture to a blender or tall mixing cup. Add the mascarpone, half of the grated Parmesan, 60 ml / 1/4 cup pasta cooking water if already reserved, or hot water if not yet, and a pinch of black pepper. Blend until smooth and creamy.

5. 5

   Bring a large pot of water to a boil. Add the remaining salt and cook the dried pici until al dente according to the package time. Reserve 180 ml / 3/4 cup of the cooking water before draining.

6. 6

   In a small skillet, toast the walnuts over medium-low heat for 2 minutes. Add the chopped fresh rosemary and cook 1 minute more, stirring, until fragrant. Remove from the heat so the walnuts do not burn.

7. 7

   Return the onion cream to the large skillet over low heat. Add the drained pici and toss well. Gradually add some of the reserved pasta water until the sauce becomes silky and coats the pasta. Add the remaining grated Parmesan and adjust with salt and black pepper.

8. 8

   Serve the pici immediately and spoon the roasted grapes and crunchy rosemary walnuts over the top. If desired, finish with a little extra grated Parmesan and a light drizzle of olive oil.