Diced onions mix well with fusilli and penne, so those are the pasta shapes most often used here, but you can use spaghetti if you prefer. Best with Spanish onions (the large yellow ones); add a handful of black olives if you like, too.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Combine the onions and all but a tablespoon of the oil in a skillet with a lid. Add 1/2 cup water and turn the heat to medium-high. Cover and let cook for about 15 minutes, stirring two or three times. The onions should be browning but not becoming crisp. Uncover and cook for another 5 minutes, stirring occasionally. Stir in the tomato sauce, along with some salt, pepper, and red pepper and keep warm.
Step 2
Meanwhile, cook the pasta until it is tender but not mushy. Dress the pasta with the sauce, stir in the remaining oil, and serve with the Parmesan.
