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Monday, April 14, 2008

Perciatelli Bucatini

Perciatelli Bucatini Amatriciana
(Lidia Bastianich)

1lb Perciatelli pasta
3 large white onions, sliced into chunks
1 large can of peeled plum tomatoes
Locatelli or Peccorino Romano grated cheese
Throw the sliced onions into a skillet containing perhaps a cup of water. Cook until they are wilted. While they’re cooking squeeze the tomatoes by hand until they’re still chunky. Add to the wilted onions and continue cooking.
Boil the pasta to al dente, strain and then pour into the sauce mixture in skillet. Mix and present on platter, add cheese to taste.

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