Finely chop the onions and sweat them in oil, butter, salt and pepper flakes at a low heat for 20 minutes.
Add the tomatoes and basil and braise.
Meanwhile, boil the pasta until it is “al dente”.
Add the cooked pasta to the sauce and sauté in the pan.
Finish off with Parmigiano Reggiano cheese.
Cooking recipe by the Chef Andrea Provenzani
Ingredients for 4 servings
- 320 gr spaghetti
- 240 gr spring onions
- 10 cl extra-virgin olive oil
- 50 gr butter
- Salt to taste
- Hot pepper flakes to taste
- 100 gr cherry tomatoes
- 1 sprig of basil
- 50 gr Parmigiano Reggiano cheese