Mezze Penne al Pomodoro
Let’s start from the basics! Italian Pasta!
Simple and quick.
- Pasta of your choice (spaghetti, maccheroni, penne,…)
- A big tomato
- Extra virgin olive oil
- 1/2 onion (or less)
- Coarse salt
- Put a potful of cold water to boil. In the meantime slice the tomato. You can peel it if you want. When tomatoes are very ripe you can pull off the skin with the knife. Otherwise put it in boiling water for a minute or so and it will easily come away.
Slice the onion as well, in tiny bits.
Put some oil in the pan and when it’s hot add the sliced onion. Stir with a wooden spoon to avoid burning.
When the onion is golden brown, add the sliced tomato and salt. Stir.
Weigh the pasta on a scale (80-100 g per person) or use a plate like I do!
- When the water is boiling add coarse salt (quantity depends on how much water you’re using). Wait till the boil restarts then toss the pasta in.
Don’t forget the sauce! Keep on stirring. The tomato will dry and it will be ready by the time the pasta is cooked (10-15 minutes depending on the intensity of the flame).
- For the cooking time of the pasta read the package. Anyway you should taste it before draining it!
Put the pasta in the plate, add some drops of olive and your tomato sauce! Even better put the pasta in the pan and stir it gently with the sauce.
Here’s the result (and my lunch):
Finishing touch: you can add a couple of fresh basil leaves or, if you prefer spicy flavors, some hot pepper.