Welcome to the fourth installment of Mangia Mondays! First, a big thank you to everyone who participated last week—your incredible recipes were nothing short of drool-worthy. Every Monday, I look forward to seeing the wonderful dishes you link up, and this week is no exception! A special shoutout to my co-host Kristin from Delightfully Dowling, the true mastermind behind this fun event. I’m just lucky to tag along for the ride! Did you catch her stunning tie-dye cupcakes last week? Absolutely jaw-dropping! Kristin even broke down the steps so clearly that even the most inexperienced bakers (like me) could pull them off.
Today, I’m sharing a simple yet delicious recipe close to my heart: Spaghetti with Onions and Spinach. This dish is inspired by my husband’s Sicilian heritage, where recipes often come with a rich history and a little bit of culinary magic. While I can’t share any of their closely guarded family recipes—they’re locked in the vault—I’ve adapted this one over the years, making it truly ours. And, of course, it features one of my all-time favorite ingredients: red pepper oil!
The Origins of Spaghetti with Onions
Dishes like this have roots in Sicilian ingenuity, especially during lean times when meat was scarce. Sicilian chefs, known for their creativity, would transform whatever vegetables were available into satisfying, flavorful meals. This particular recipe reflects that philosophy of turning simple, accessible ingredients into something extraordinary.
For us, this dish is a Friday staple during Lent when we avoid meat, but it’s versatile enough to enjoy year-round. Sometimes, we enhance it with grilled and sliced sweet Italian sausages for a heartier version. Paired with a glass of wine, it’s the perfect quick, easy, and comforting meal. One of the best parts? You can easily tweak it by adding your favorite vegetables or experimenting with flavors.
Spaghetti with Onions and Spinach
Ingredients:
- 1 onion
- 1/2-1 teaspoon red pepper flakes (optional)
- 1 clove garlic, minced
- Red pepper oil* (about 2 tablespoons)
- 6 oz. (1 bag) baby spinach
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 lb. thin spaghetti
Instructions:
Prepare the Onion
Start by peeling the onion and slicing it into 1/4-inch rings. Then, cut the rings in half for smaller, more manageable pieces.
Heat the Oil
Swirl about 2 tablespoons of red pepper oil in a large sauté pan and heat over medium until it begins to shimmer.
Cook the Onion
Add the onions to the pan and cook for about 7-8 minutes, stirring occasionally, until they become translucent and start to brown. If you enjoy a bit of spice, sprinkle in 1/2 to 1 teaspoon of red pepper flakes. Even without the extra flakes, the red pepper oil provides a subtle kick, but I like to take it up a notch!
Add the Garlic
About halfway through cooking the onions, toss in the minced garlic and continue to sauté. This step infuses the dish with a rich, aromatic flavor.
Wilt the Spinach
Add the baby spinach to the pan and sauté until it wilts down completely. Use tongs to gently turn the spinach, ensuring all the leaves get exposed to the heat.
Cook the Spaghetti
While the onion and spinach mixture cooks, prepare the spaghetti according to the package instructions. Drain the pasta and return it to the pot. Toss it with a couple of tablespoons of red pepper oil to prevent sticking and infuse it with flavor.
Combine Everything
Once the spinach is fully wilted, add the cooked spaghetti to the sauté pan. Sprinkle in 1/4 cup of freshly grated Parmesan cheese and gently toss everything together until well combined.
Serve and Enjoy
Serve the dish hot, topped with extra Parmesan cheese for garnish. Mangia!
Tips and Substitutions
- If you don’t have red pepper oil on hand, no problem! Regular olive oil works just as well. Just be sure to add a pinch of red pepper flakes to mimic the oil’s subtle heat. If you’re interested in making your own red pepper oil, you can find a simple recipe here.
- I usually skip adding salt since the Parmesan cheese provides enough salty flavor. However, feel free to season to taste if you prefer.
This spaghetti with onions and spinach recipe exemplifies the beauty of simplicity. It’s easy to prepare, requires just a handful of ingredients, and offers a delightful balance of flavors. The sweetness of the onions complements the slight bitterness of the spinach, while the red pepper oil adds a layer of heat and depth. Plus, the Parmesan cheese ties everything together with its nutty, savory notes.
For an even heartier version, consider adding grilled Italian sausages or other proteins. Alternatively, experiment with seasonal vegetables like zucchini, cherry tomatoes, or mushrooms to give the dish a fresh twist.
Join the Fun with Mangia Mondays!
If you’re feeling inspired, don’t forget to link up your own recipes to the Mangia Monday blog hop. It’s a great way to share your culinary creations and discover new ones from fellow food enthusiasts.
Mangia Mondays Guidelines:
- Link directly to your recipe or food post (not your blog homepage).
- Please avoid linking to giveaways, other link parties, or items for sale.
- Include the Mangia Mondays button in your post or somewhere on your blog to let others know you’re part of the fun.
- Spread the word by sharing this post with your friends and followers.
Happy cooking, and see you next week for another delicious Mangia Monday!
