Add the water, vinegar, lemon juice, raisins, and salt, and stir. Bring the mixture to a boil and then reduce to a simmer. Simmer until the raisins have taken on a tangy and piquant flavor, 10-15 minutes. Leftover pickled raisins keep well in the fridge.
Over medium-high heat, add the cherry tomatoes and white wine (and liquid smoke if using) to the caramelized onion mixture, and cook until the wine has mostly cooked off. Add the cooked fettuccine to the pan, along with 1/3 cup of the reserved pasta water. Use tongs to toss the fettuccine with the caramelized onions, tomatoes, and drained pickled raisins to taste (3 tbsp is a good place to start).
Here's how I organized my time to make this pasta come together as quickly and easily as possible (the recipe instructions are also in this order):
FIRST: Prep the cherry tomatoes and get them going in the oven or smoker (hands-off).
SECOND: Prep and start the caramelized onions (hands-off once the garlic is stirred in).
THIRD: Prep and start the pickled raisins (hands-off once the mixture is brought to a simmer). All three components are now cooking hands-off and you can check on all of them periodically.
FOURTH: Once the tomatoes and raisins are done, you can set them aside. When the caramelized onions are almost done, you can start the water boiling for the pasta.
FIFTH: As the caramelized onions finish cooking, transition directly into the pan sauce while the pasta cooks, and follow the instructions to finish the dish from there.
Another good option is to make the tomatoes and the pickled raisins in advance. The caramelized onions can also be done ahead of time.
Caramelized Onion Fettuccine with Smoked Cherry Tomatoes and Pickled Raisins originally printed from https://yupitsvegan.com/caramelized-onion-fettuccine-raisins-tomatoes/ December 28, 2014