My father’s peculiarity is that he has changed his tastes in food over the years, even significantly…or that he has hidden his tastes very well from his family over the past 40 years!
This pasta is his invention, and therefore the chances that you like it should be high.
Pasta with fresh onions, tomato and pecorino cheese
- Preparation time: 20 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 12 oz (350 grams) of pasta
- 4 fresh white onions
- 8 San Marzano tomatoes
- Grated Pecorino to taste
- Extra virgin olive oil to taste
- 1 fresh chili
- Instructions
- Boil the water for the pasta in a saucepan.
- Slice the onions.
- In a pan with oil, fry a piece of chili, and add the onions. Simmer over low heat, adding a ladle of water if necessary. Cover and cook for about fifteen minutes. Continue cooking until almost caramelized.
- Wash the tomatoes, peel them, and remove the seeds and vegetation water. Cut them into chunks.
- In the pan with the onions, add the tomatoes and cook for two-three minutes.
- In the pasta pot, salt the boiling water with coarse salt, and toss in the pasta.
- Drain the pasta al dente and stir it into the pan with the onion sauce.
- Add the grated pecorino cheese, then salt if necessary. Serve.
Tips to ensure the success of the dish:
- The onion should generally be stewed when the oil is still warm. It must remain translucent in order to not lose digestibility.
- Tomatoes should be cooked very little, as they must remain intact and crunchy.
- To cook pasta in the ideal way, you need to consider 1 liter of water for every 100 g of pasta.
with family friends in Ponza
