Bucatini in laurel
Instructions
To Brown the sliced onion in 6 tablespoons oil.
Blanch tomatoes in boiling water, Peel, remove seeds and cut into fillets.
Add onion, season with salt and add the cinnamon and bay leaf fragmented.
Cook for 10 minutes.
Boil the bucatini in boiling salted water, drain and toss with the sauce and grated Parmesan.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 2 onions
- 300 g of perini tomatoes
- 6 leaves of laurel
- 1 bit of cinnamon
- 6 tablespoons of olive oil
- Grated parmesan cheese
- Salt