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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spaghetti with Tomatoes and Onions Recipe

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This recipe for Spaghetti with Tomatoes and Onions is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c yellow onion, halved and very thinly sliced crosswise
4 T unsalted butter
3 c canned coarsely chopped tomatoes with juice
salt
1 lb. spaghetti
1/3 c freshly grated Parmigiano-Reggiano
freshly ground black pepper.
Directions:
Directions:
Saute onion in butter in an 8 to 10 inch saute pan over medium heat very slowly until onion wilts and turns light caramel color, 10-15 minutes. Add tomatoes and season with salt. Raise heat so that tomatoes cook at moderate simmer until tomatoes are no longer watery and you can see butter separate from sauce, about 20 min. Meanwhile, bring pot of ~4 quarts water to boil over high heat. When tomatoes look almost ready, add 1 T salt to water, add spaghetti, making sure all strands are submerged. Cook pasta until al dente; drain and toss with sauce. Mix with grated cheese, season with pepper and serve at once.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
35 minutes start to finish
Personal Notes:
Personal Notes:
This recipe is so easy that even I cannot mess it up. I am not so sure about Brian Quinn, however.

 

 

 

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