Sometimes you need a recipe like this to remind you how easy perfection can be. This is a simple tomato and pasta dish that dates back to the classic Italian cookbook, “The Art of Eating Well,” published in 1891 by Pellegrino Artusi. Artusi travelled throughout Italy collecting the best family recipes from each region.
This one is from Naples and is called, “Neapolitan-Style Macaroni II.”
- One pound of macaroni (Penne can be used as it absorbs the sauce well)
- Two large slices of onions
- 1 1/4 pounds of peeled, seeded tomatoes (4 or 5 will do)
- Fresh basil (a bunch minced)
- Butter (1/2 stick, plus two tablespoons)
- Olive oil (2 tablespoons)
- Salt/Pepper to taste
- Parmesan cheese, grated (about a 1/4 – 1/2 cup)
What I did:
Saute onion in two tablespoons of butter and 2 tablespoons of olive oil. The onion will split into rings as it cooks. When it browns, press it down with a spoon and then discard.
Stir in the tomatoes; add basil, salt and pepper.
Simmer until done. About 1/2 hour or until it’s not watery.
Cook pasta until al dente. Add sauce; 1/2 stick of butter; and grated parmesan cheese.
Serve with garlic bread and a salad, if you like.
Find more recipes in the Food section.