Spring Onions And Heirloom Tomatoes Tagliolini Pasta

1. 1

   Fill a nice large pan with water and place it on the stove at medium/high.

2. 2

   Wash the spring onions and cut them diagonally in thick slices 1/2 inch wide.

3. 3

   Add few tablespoons of Extra virgin oil of olive in a large skillet pan and two leaves of bay leaf.

4. 4

   Turn the heat on at low/medium and let the oil warm up for 1 minute.

5. 5

   Add the spring onions, season with salt, stir and reduce the heat at low. Cover with a lid and let the onions cook for 10 minutes slowly.

6. 6

   Slice the tomatoes, take the seeds and the extra water out and cut them in small pieces.

7. 7

   One minute before the onions are ready, take the lid off, add the tomatoes, mix and let it cook for the remaining minute.

8. 8

   When the water is boiling, add a good tablespoon of sea salt and the pasta and follow the cooking time on the package.

9. 9

   Drain the pasta and add it to the sauce.

10. 10

    Mix, remove the bay leaves, add few tablespoons of cold Extra virgin oil of olives and a generous handful of grated Parmesan cheese.

11. 11

    Mix and serve it immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.