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Pasta alla Tropeana | Calabrian Summer Classic
(0)
30 min
Quick
Knuspr-Küche
Ein süditalienischer Pasta-Traum aus Kalabrien: Langsam karamellisierte rote Zwiebeln, süße Kirschtomaten, frisches Basilikum und feiner Pecorino vereint zu einem herrlich aromatischen Sommergericht.
Preparation method
Preparation
Peel, halve, and slice the red onions finely. Wash and halve the cherry tomatoes. Finely chop the garlic and red chili pepper.
Bring a large pot of generously salted water to a boil for the pasta.
Preparing the Sauce
Heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced onions and gently sauté them slowly for about 10–12 minutes until soft and deliciously caramelized.
Chef's tip
For an extra sweet touch, you can add a teaspoon of balsamic vinegar while sautéing the onions.
Traditionally, sweet red onions (Cipolla Rossa di Tropea) are used in Tropea – braised slowly, regular red onions develop the same mild flavor.
75 min
Under an hour
