Bucatini with laurel (2)
Instructions
Brown the sliced onions with 6 tablespoons of oil.
Scald the tomatoes, peel them, remove seeds and cut into fillets.
Add them to the onion, add the bay leaf and cinnamon and cook for 10 minutes.
Boil the bucatini al dente, drain and toss with the sauce and plenty of grated Parmesan.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 300 g of perini tomatoes
- 2 onions
- 6 leaves of laurel
- 1 bit of cinnamon
- Olive oil
- Salt
- Grated parmesan cheese.