ONION SPAGHETTI (SPAGHETTI ALLA CIPOLLA) – Recipe by Piero Benigni – This dish is extremely tasty, comforting and delicate. It can be prepared with every kind of pasta in about 40 minutes and requires no particular skill. Try it, you and your guests will be amazed by its flavour!
Onions are healthy for digestion, diuresis and metabolism. They also contain several vitamins, mineral salts and trace elements, so a frequent use is recommended.
Ingredients for 2 persons
- 170 gspaghetti (6 oz)
- 250 gonions (9 oz)
- 15 gbutter (1/2 oz)
- 15 mlolive oil (1 tablespoon)
- 20 gcheese (grated parmesan, 3/4 oz)
- 15 gvinegar (1 tablespoon)
- 5 gsugar (1 teaspoon)
- salt (as needed)
- chili pepper (at taste)
- black pepper (at taste)
Tools for onion spaghetti
- Cooker
- Pot
- Pan
- Chopping Board
- Knife
- Wooden fork
- Colander
- Scale
Chop onions in long and not too thin strips. Put oil and butter in the skillet, heat up and add onions and some red hot chili pepper if you like. Start cooking over a mild flame with onions just sizzling. After 10 minutes add 1 tablespoon of vinegar and enough salt to have them savoury. If onions are bland, the dish will be tasteless, be sure to try. Add 1 teaspoon of sugar, stir well and finish cooking until moderately tender. Switch off flame and wait spaghetti to be ready.
Boil spaghetti in salted water until very al dente, this is for about 6 minutes of boiling. Drain and add into the skillet but save the boiling water.
Finish cooking in the skillet with the help of the boiling water, added 1/3 of a ladle at a time. Stir or sauté until al dente. Turn off flame, add parmesan and stir well. Serve hot with a little more cheese on top and black pepper if you like.
Being the freshness the feature of the dish, I do not suggest to keep it in the fridge o freeze it.