Pasta al sugo di pomodoro e cipolla - Le Ricette di Zio Roberto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil water in a large pot and add salt until it tastes like the sea.

Add pasta to boiling water and cook until al dente, according to package instructions.

While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic and diced onion to the skillet; sauté until translucent, about 3-4 minutes.

Pour in canned tomatoes, breaking them up with a spoon; simmer for 10-15 minutes until thickened.

Stir in fresh basil, salt, and black pepper to taste.

Drain pasta, reserving a cup of pasta water.

Add drained pasta to the skillet with the sauce; toss to combine.

If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens