Ingredients

Instructions

  1. Heat the olive oil in a wide skillet.
  2. Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices.
  3. Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
  4. After 40 minutes, the onions should be a rich golden color and very sweet.
  5. At this point, add the wine to deglaze the pan and simmer over low heat.
  6. Bring a large pot of water to a boil.
  7. Chop or break the toasted walnuts into pieces with your hands.
  8. When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.
  9. Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.)
  10. Immediately drain the pasta, then add it to the confit along with the walnuts and basil.
  11. Season with 1/2 teaspoon salt and a few pinches of pepper.
  12. Crumble in the cheese and serve immediately.