Trenette with onion
Instructions
In a saucepan put the cold sliced onions, chopped tomatoes and salt to taste.
Close the lid and cook on low flame for 30 minutes, checking occasionally that the onions do not sleep too much; possibly add a little water.
Boil the trenette al dente and coat still hot with onion mixture, a spoonful of curry and half of 25 cl of cream.
Ingredients and dosing for 4 persons
- 400 g of type trenette pasta
- 500 g of onions
- 2 ripe tomatoes
- 25 cl of cooking cream
- Curry powder
- Salt