Umido Di Cipolla (Pasta With Onions And Tomato) Recipe

Name: Umido Di Cipolla (Pasta With Onions And Tomato)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the condiment; 2 1/2 pounds white onions, very thinly sliced; 3 tablespoons unsalted butter; 4 tablespoons extra-virgin olive oil, preferably lightly fruity; 2/3 cup tomato puree; 1/2 teaspoon salt; Freshly ground black pepper; To make the dish; 1 pound pasta, almost any kind except pastina or angel hair; 3/4 cup grated Parmigiano-reggiano

Servings: persons

For the condiment
2 1/2 pounds white onions, very thinly sliced
3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil, preferably lightly fruity
2/3 cup tomato puree
1/2 teaspoon salt
Freshly ground black pepper
To make the dish
1 pound pasta, almost any kind except pastina or angel hair
3/4 cup grated Parmigiano-reggiano

1
Put the onions in a large pan, preferably terra cotta, with the butter and oil. Saute over medium heat for about 20 minutes, stirring from time to time, until quite soft, being careful not to let them brown beyond a golden beige.
2
Add 1/2 cup (100 milliliters) water, let it evaporate somewhat, then add the tomato puree and cook over very low heat, stirring occasionally, until the onions have practically turned to mush, about 50 to 60 minutes. Add the salt and a few grindings of pepper.
3
Bring 5 quarts of water to a boil in an 8-quart pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until very al dente. Reserve a ladleful of the water.
4
Drain the pasta and add it to the onions. Stir in 2 to 3 tablespoons of the reserved pasta water and the cheese. Toss over low heat until the pasta has absorbed the liquid.
5
Warm a serving bowl or platter in a low oven. If using the oven is not practical, warm the bowl just before use with hot water, or even a ladleful of the pasta-cooking water. Transfer the pasta to the heated bowl and toss with the sauce. Serve immediately.

814

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the condiment, 2 1/2 pounds white onions, very thinly sliced, 3 tablespoons unsalted butter, 4 tablespoons extra-virgin olive oil, preferably lightly fruity, and more.

Yes, Umido Di Cipolla (Pasta With Onions And Tomato) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Umido Di Cipolla (Pasta With Onions And Tomato)

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