John Myers
Ingredients for 4 servings:
- 500 g pasta, e.g. fusilli
- salt water
- 800 g tomatoes, chopped
- 750 g white onion(s)
- 1 tbsp tomato paste
- 50 ml olive oil
- 50 g Parmesan, freshly grated
- Salt and pepper, colorful from the mill
- some extra virgin olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Peel the onions and slice them into thin rings. Heat the olive oil in a saucepan and fry the onion rings over low heat until translucent and softened. Add the tomatoes and tomato paste and season with salt and a few turns of freshly ground pepper. Simmer the sauce over low heat for about 15 minutes. Cook the pasta in plenty of boiling, lightly salted water until al dente. Drain, set aside, and toss with the sauce. Divide among plates, sprinkle with freshly grated Parmesan cheese, and drizzle with extra virgin olive oil. We like to serve this with slices of Parma ham and fresh ciabatta.
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