1. Caramelize the Onions and Roast the Garlic

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the sliced onions and cook slowly, stirring occasionally, for 20–25 minutes until golden and caramelized.
• Place the head of garlic (cut side down) into the skillet to roast alongside the onions. Remove the garlic when it becomes soft and fragrant.

2. Add Sun-Dried Tomatoes and Spices

• Stir in the chopped sun-dried tomatoes with the caramelized onions.
• Add salt, black pepper, paprika, and dried parsley.
• Cook for an additional 2–3 minutes, allowing the flavors to meld.

3. Create the Sauce

• Squeeze the roasted garlic cloves out of their skins and mash them into the mixture.
• Pour in the coconut milk and stir well.
• Simmer for 3–4 minutes until the sauce slightly thickens.

4. Toss in the Pasta

• Add the cooked farfalle pasta to the skillet, tossing to coat it evenly in the sauce.
• Stir in the fresh parsley, basil, and the juice of one lemon. Taste and adjust seasoning if necessary.

5. Serve and Garnish

• Divide the pasta into bowls.
• Garnish with additional fresh herbs and a sprinkle of black pepper if desired. Serve immediately.