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Tomato and Onion Pasta
Isernia (Molise) — Mother recipe · en it
A delicious traditional pasta from Isernia, made with tomatoes, onions, and spices.
⏱️ 25 min prep + 35 min cottura · 4 porzioni · facile
Ingredients
- 200 g of pasta
- 3 ripe tomatoes
- 2 onions
- 2 tablespoons of olive oil
- 1 tablespoon of sugar
- Salt and pepper to taste
- 1 tablespoon of fresh basil
- 200 ml of legume broth
Method
- Boil plenty of salted water and cook the pasta according to package instructions.
- Meanwhile, slice the onions and tomatoes.
- In a pan, heat the olive oil and sauté the onions until they become golden.
- Add the sliced tomatoes and let them cook over medium heat for about 15-20 minutes, until the tomatoes soften and become tender.
- Add the legume broth to the tomato mixture to make the sauce more abundant and creamy.
- Season with salt and pepper to taste, and add fresh basil at the end.
- Once cooked, squeeze the pasta and mix it with the tomato and onion sauce.
- Serve immediately in warm bowls.
The story
This dish originates from the Molise region, specifically from the city of Isernia, where the combination of tomatoes and onions has been a fundamental element of local cuisine for generations.
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