Pomodoro E Cipolla Recipe
Make Pomodoro E Cipolla Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce Base
Pasta (optional to serve)
Method
Sauce Base
Prep aromatics
Peel and thinly slice the yellow onion into half-moons (about 1/8-inch thick). Finely mince the garlic cloves. Tear the basil leaves and roughly chop the parsley if using.
Sweat onions
Heat a 12-inch skillet or medium saucepan over medium heat. Add the 3 tablespoons of extra-virgin olive oil and let it warm for 30 seconds. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until the onions are soft, translucent and beginning to caramelize at the edges but not brown (adjust heat down if they brown too quickly).
Add garlic and tomato paste
Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in the tablespoon of tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly — this deepens the tomato flavor.
Add tomatoes and seasonings
Pour in the 28 oz crushed tomatoes, scrape any browned bits from the pan, then add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon sugar, and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a gentle simmer over medium-low heat.
Simmer
Reduce heat to low and simmer, uncovered, for 20–25 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. If the sauce becomes too thick, add up to 1/4 cup water or reserved pasta water later to loosen.
Optional enrich
For a silkier finish, whisk in 1 tablespoon of butter or 1–2 tablespoons of extra-virgin olive oil just before serving.
Pasta (optional to serve)
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining 1/2 cup to use for the sauce as needed.
Combine pasta and sauce
Return the drained pasta to the pot or a large skillet over low heat. Add the sauce and 1/2 cup reserved pasta water, tossing to coat. Add more pasta water as needed for desired consistency (up to the reserved cup). Stir in 1/2 cup grated Parmigiano-Reggiano until combined and glossy. Adjust seasoning and serve immediately, garnished with extra basil or parsley.