Onion Ragu With Penne

• 1 cup extra virgin olive oil
• 1 tablespoon finely chopped garlic
• 4 pounds Spanish onions, peeled and thinly sliced
• 5 to 6 scallions, sliced into 1/2-inch pieces to make 1 cup
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced into half-moons
• 1/2 cup finely chopped pickled cherry peppers
• 1/2 cup liquid from pickled cherry peppers
• 1 1/4 pounds penne pasta
• Salt and freshly ground black pepper
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup grated Parmigiano-Reggiano

1. In a large heavy-bottomed pot over low heat, warm olive oil and add garlic.
2. Slowly saute garlic just until light golden brown.
3. Add onions, scallions and leeks, and mix well.
4. Cover and simmer until onions are very soft and beginning to caramelize, about 1 1/2 hours.
5. Add cherry peppers and pickling liquid, and mix well.
6. Cover, and simmer for 20 minutes.
7. Bring a large pot of lightly salted water to a boil.
8. Add penne, and cook until very al dente, 6 to 7 minutes.
9. Reserve a cup or two of pasta water, then drain pasta well.
10. Season ragu with salt and pepper to taste, and mix in the parsley.
11. Add pasta to ragu.
12. Simmer pasta in ragu for 2 minutes, adding some pasta water if it is too dry.
13. To serve, arrange pasta mixture on a large heated platter.
14. Sprinkle with Parmigiano-Reggiano to taste, and serve.

extra virgin olive oil, garlic, spanish onions, scallions, leeks, pickled cherry peppers, liquid from, penne pasta, salt, flatleaf

Taken from cooking.nytimes.com/recipes/6789 (may not work)