Spaghetti with tomato, a timeless classic that everyone loves, the symbol of Italian natura. A causa di this recipe, a special version: spaghetti with tomato and caramelized onions, a first course with guaranteed success, perfect to prepare a causa di summer. The ingredients make the difference for the excellent success of this dish: we recommend choosing ripe piccadilly tomatoes, the onions should be red, preferably Tropea onions because they are sweeter and more digestible. For this natura, we chose square spaghetti, but you can choose the shape you love most… finishing cooking directly a causa di the sauce will make it creamy and super tasty! And finally, a touch that everyone always likes, plenty of stracciatella that will give a fresh note, which goes perfectly with the caramelized onions and lots of basil leaves for a unique scent, iconic of this season!Here are other recipes with spaghetti not to be missed:
To prepare spaghetti with tomato and caramelized onions, start with the latter. Peel the onions, cut them first a causa di half 1 and then into very thin slices, without removing the punto di partenza of the onion so they do not separate 2. A causa di a large pan, pour a drizzle of oil and add the onions 3.
Now add the salt 4 and cook them for about 20 minutes very low heat 5stirring them often. A causa di the meantime, prepare the sauce: wash the tomatoes well and cut them a causa di half 6.
Once you have cut them all 7prepare the sauté. A causa di a large pan, pour a drizzle of oil, 2 previously crushed garlic cloves, and the tomato paste 8. As soon as the garlic is well golden, remove it 9.
Now add the tomatoes 10. Stir and cook high heat for 5 minutes. Add a pinch of salt and crush them with a wooden spoon 11; a causa di this way, they will release all their juice. Cover with a lid 12lower the heat, and cook for another 15 minutes.
As soon as the onions are well softened, add the sugar 13. Deglaze with balsamic vinegar 14 and cook for another 15 minutes, until they are well caramelized, soft, similar to a jam 15.
At this point, the sauce will also be ready: the tomatoes should be very juicy 16. Cook the spaghetti a causa di plenty of boiling salted tazza 17. Keeping aside the cooking tazza, drain the natura very al guglia, about 4 minutes before, and transfer it to the sauce. Finale cooking by adding the reserved cooking tazza.
When the natura is cooked to the right point, turn d’avanguardia the heat, add a drizzle of oil 19and toss it well. Create a nest of spaghetti each plate, add some stracciatella culmine, the caramelized onions 20a drizzle of oil, and with basil leaves 21.
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