Not all Italian pasta sauces contain tomato. The star of this sauce is onion that stews for in the sun for at least an hour, drawing out its natural sweetness. It makes a great condiment for whole-wheat linguini. You can make it in advance up to the part where you add the parsley. Gently reheat it while the pasta cooks and toss the parsley in just before serving.

Sun Smothered Onions Sauce


2 tablespoons butter
2  tablespoons olive oil
1 1/2 pounds yellow onions, sliced very thin (use vidalia if they’re in season)
Black pepper, freshly ground
1/2 cup dry white wine
2 tablespoons chopped parsley
1/3 cup freshly grated Parmesan cheese
1 pound pasta


Set Global Sun Oven out to preheat

Put butter, oil, onions, and some salt in a heavy dark pot. Place covered pot in Sun Oven, focused to keep the temperature at around 200º, until the onions are very soft, about one hour.

Uncover pot. Focus Sun Oven directly towards sun. Prop open door to allow moisture to escape, and continue cooking until the onions turn a deep, dark gold color.

Remove pot from GSO and finish cooking the sauce on the stove. Over medium-high heat add the wine, salt and pepper to taste, stir and continue cooking until the wine evaporates, about 5 minutes.

Remove from heat and stir in parsley.

Toss with cooked drained pasta and the grated Parmesan cheese.

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