A delightful pasta dish combining the sweetness of caramelized onions, the creaminess of goat cheese, and the crunch of toasted walnuts.
Heat the olive oil in a wide skillet over medium heat.
Ensure the skillet is evenly heated before adding the oil to prevent sticking.
Add the onions and a pinch of salt, and sauté until they begin to soften and release their juices.
Stir occasionally to avoid burning and ensure even cooking.
Add the garlic and continue to cook, stirring occasionally, until the onions are caramelized and golden brown.
Lower the heat if the onions start to stick or brown too quickly.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
Let the wine reduce slightly to concentrate its flavor.
Cook the linguine in a large pot of boiling salted water until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency.
Add a splash of the reserved pasta water to the skillet with the onions, then toss in the cooked linguine.
Toss thoroughly to coat the pasta evenly with the sauce.
Stir in the toasted walnuts, crumbled goat cheese, and fresh basil.
Gently toss to combine without breaking the pasta.
Serve immediately, garnished with additional basil leaves if desired.
Serve on warm plates to keep the pasta hot longer.
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