Macaroni, Naples Style II
Origin: Naples, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g long macaroni
- slices onion
- g butter
- spoons olive oil
- g tomatoes
- basil
- g butter
- parmesan
- salt
- pepper
Instructions
- Saute two thick onion slices in butter and oil until well browned, then press with a spoon and discard the onion.
- Into the hot fat add the peeled, seeded, chopped tomatoes and a pinch of coarsely chopped basil; season and cook down to a condensed sauce.
- Dress the macaroni (or penne) with the sauce, raw butter and parmesan and serve.