Fettuccine with red onion, sorrel and salted ricotta
11.5 oz Barilla Fettuccine
1 large red onion, Julienne sliced
5 tbsp extra virgin olive oil, in total
3 cups arugula, roughly chopped
¾ cup salted Ricotta cheese, grated
salt and black pepper to taste
Place a pot of water to boil. Cook the pasta according to directions. Meanwhile, in a skillet sauté the onion with half the olive oil over medium heat for about 15 minutes or until thoroughly cooked. Add one cup of the pasta cooking water 10 minutes into cooking time. Season with salt and pepper. Drain the Fettuccine, toss with onion, and fresh sorrel for one minute over high heat, top with salted Ricotta cheese before serving.