Spiral pasta with a Genoese onion and tomato sauce

Spiral pasta with a Genoese onion and tomato sauce

Fusilli con salsa alla Genovese

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
500g dried fusilli pasta
salt and pepper, to taste
50g parmesan, freshly grated, (optional)
extra virgin olive oil

Sauce

Quantity Ingredient
50ml olive oil
750g white onions, peeled and finely sliced
800g canned crushed tomatoes
1 tablespoon tomato paste

Method

  1. Heat the oil in a large saucepan, and fry the onions very gently until they become transparent and soft, about 20 minutes. Add the tomatoes and tomato paste, salt and pepper to taste, and continue to cook on a low heat for 15 minutes.
  2. Cook the pasta in plenty of boiling salted water for 8–9 minutes or until al dente. Drain well, then mix with the sauce and stir to coat all the pasta. Serve hot with optional Parmesan cheese and a little stream of extra virgin olive oil.
Tags:
Antonio
Carluccio
pasta
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