Monday Spaghetti with Sun Dried Tomato and Sweet Walla Walla Onions

What, still not grilling?  It feels a bit of a sin not to be outdoor cooking in this beautiful weather.  I plan on getting back on track tomorrow.  Today, however, should be meatless, but I'm going to slide a little somethin' somethin' into the sauce just for flavor.  Still working my baby steps on Meatless Mondays.  Not together impossible, but I am entertaining the idea of tiny meat Mondays instead.


I couldn't rally myself into fresh homemade pasta today, but went with a beautiful packaged pasta instead.
3 Thin slices of prosciutto torn into approx 1" pieces
3/4 Medium Walla Walla Sweet Onion, thinly sliced
1/4 Cup Tomato Paste
7 Sun Dried Tomatoes, chopped - I used Mezzetta brand
1/4 cup toasted pine nuts
20 or so fresh Basil leaves
1 cup freshly grated Parmigiano-Reggiano
3/4 cup reserved water from boiling the pasta


Cook pasta in a large pot of boiling water with a little salt and oil added to the water.
Saute the sliced onions in a couple tablespoons of olive oil until softened.  Add in prosciutto and tomato paste and stir to combine.  Add chopped sun dried tomatoes and about 1/4 cup of water from pasta.  Add in cooked pasta, then the pine nuts, parmigiano and additional water if needed.  Gently stir to combine well.  I added a little bit of cream as I did not reserve enough water and the pasta was a little too dry.  Tear up the basil leaves and toss in to combine at the last minute.  Another tomato sauce pasta favorite for the Emerton girls.