Technically, the caviar - not Beluga, just capelin from the corner store - came out of a jar, but the basic idea of a pantry-only dish applies. This super-easy dish will become a staple, I'm sure - it's filling, quick and luxurious without being heavy. I used good Amish butter for this, and may add a bit of sour cream next time. The measurements aren't hard and fast - I could see myself doubling them if I wanted something even richer.
- 1 dry cup pasta (whole-wheat rotini in this case)
- 1-2 T unsalted butter (used 1.3 T in this case)
- 1/4 c onion, chopped
- 2 T caviar
Cook the pasta in salted water. When it's ready, drain and set aside.
Melt the butter over medium-low heat. Add the onions and cook till they're softened, 5-7 minutes.
Mix the pasta with the butter and onions. Add the caviar and stir till fully incorporated. Serve.
