One portion of toasted buckwheat groats and bow-tie pasta tossed with slowly browned onion and olive oil.
80 gOnion
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2 gParsley
40 gBuckwheat Groats
35 gPasta
2 cupsWater
2 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Put the buckwheat in a small saucepan with 100 ml of the water and a little salt. Bring to a simmer, cover and cook on low heat for 12-15 minutes, until tender and the water is absorbed. Remove from the heat and rest covered for 5 minutes.
Meanwhile, heat the olive oil in a small frying pan over medium-low heat. Cook the onion for 20-25 minutes, stirring often, until soft and golden brown; lower the heat if it starts to scorch.
Bring the remaining water to a boil in a separate small saucepan and salt lightly. Cook the pasta for 10-12 minutes, or until al dente according to its package. Drain, keeping a spoonful of the cooking water.
Fluff the buckwheat with a fork and add it with the pasta to the onion pan. Toss with all the oil in the pan, adding the reserved cooking water to loosen. Season with pepper, fold in the parsley and serve the entire dish as one portion.