- 3 red onions, peeled and quartered
- 1tbsp olive oil, plus extra to drizzle and serve
- 3 slices white bread, crusts removed and whizzed into breadcrumbs
- 800g trofie pasta (penne also works well)
- 250g soft unrinded goats' cheese, broken into large chunks
- thyme leaves, to serve
- Heat the oven to 180 C, 160 C fan, gas 4. Place the onions in a roasting tin and drizzle with a little oil and some seasoning. Roast for about 25 minutes, until slightly blackened and tender.
- While the onions are cooking, heat a frying pan and add the olive oil. When hot, tip in the breadcrumbs with some salt and pepper and cook for 5 minutes, shaking the pan regularly so that the crumbs toast evenly. If they look dry, add a little more oil. When the crumbs are golden brown, remove from the pan and set aside.
- Cook the pasta according to the pack instructions. Drain and toss through with a little olive oil. When the onions are cooked, pull the pieces in half gently and toss through the pasta with the goats' cheese and most of the breadcrumbs.
- Sprinkle the remaining breadcrumbs on top, garnish with thyme leaves and serve immediately.