Ingredients
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1 tablespoon olive oil
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2 tablespoons butter
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1/2 large onion, sliced in very thin wedges
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3/4 cup black olives, sliced in half
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1 teaspoon minced garlic
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1 tablespoon capers
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3 tablespoons flour
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1 pint half-and-half cream
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4 ounces crumbled blue cheese (french or danish) or 4 ounces gorgonzola
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1 (6 ounce) can tomato paste
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salt and pepper
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1 pinch red pepper flakes
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1 pinch basil
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1 pinch parsley
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8 ounces dry fettuccine (or your favorite pasta)
Instructions
- Cook pasta according to package directions.
- Melt butter and olive oil over medium heat, then add onions, garlic, and capers.
- Break up the onions with a spoon as you saute them and cook until softened and slightly browned.
- Sprinkle the flour over the top and stir constantly for 1 minute.
- Slowly add the half & half while stirring to combine.
- Let it come to a boil, stirring occasionally.
- Turn the heat to low and add the cheese, stirring until completely melted.
- Add the tomato paste and olives and stir to combine.
- Add red pepper flakes, basil, and parsley.
- Add salt and pepper to taste.
- Pour the sauce over the pasta and toss to coat.
- Serve with parmesan cheese if desired and enjoy!