Main Meals
Farfalloni with Marmite-and-onion sauce
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Mullineux Kloof Street Rouge 2015
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 T olive oil
- 1 T butter
- 500 g small red onions, sliced into petals
- 4 bay leaves
- 1 T Marmite
- 1 T flour
- 1⁄2 cup chicken stock
- Sea salt and freshly ground black pepper, to taste
- 400 g Woolworths farfalloni, cooked al dente
- 100 g Parmesan, finely grated
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- Heat the olive oil and butter in a saucepan over a medium heat. Add the onions and bay leaves and sauté for a few minutes. Cover and cook for 30 minutes, or until golden and caramelised.
- Add the Marmite, flour and stock. Simmer for 10 minutes, adding a little more stock to correct the consistency if necessary. Season to taste.
- Toss the sauce through the cooked pasta and sprinkle with Parmesan.
Cook's note: And you thought Marmite was just for buttery toast! This is a great pasta to whip up with pantry and fridge basics. Farfalloni – pasta shaped like butterflies or bowties – works well with light, flavour-packed sauces like this.
Comments