A Touch of Italy: Pasta TropeaPublished on September 24, 2023

Photo by: Mark Holleron

Tropea onions, a cross of shallots and red onions, flourish near the Tyrrhenian Sea. In Calabria, these onions define the culinary scene. This Italian dish fuses traditional flavors with Tropea's essence.


  • 3 tbsp Italian Olive oil
  • 2 cloves garlic, thinly sliced
  • 2 cups thinly sliced lengthwise 
Tropea onions or red onions
  • 1½ cup broth vegetarian 
or chicken
  • 2 tbsp mascarpone cheese
  • ¼ cup chopped arugula or 
fresh basil
  • Sea salt to taste
  • 454 g spaghetti

Serves four

  1. Heat olive oil over medium-high heat in a large sauté pan; add garlic. Cook for 1 minute until just fragrant.
  2. Add onions; continue cooking over medium heat for 3 minutes or until beginning to soften.
  3. Add broth, ½  cup at a time; simmer until onions are translucent and creamy, about 10 minutes.
  4. Meanwhile, cook pasta in boiling water to al dente (as per directions). Add cooked pasta to the pan with onions; toss to coat well.
  5. Add arugula and mascarpone cheese; toss well. (You may want to add a little more broth to thin sauce.)
  6. Plate pasta and drizzle with olive oil, fresh pepper, and sea salt!
  7. Enjoy.

Korey’s Tip: 
High quality Italian cold pressed 
olive oil will elevate the dish.

Korey Kealey

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