Ingredients

Servings 4

• 1 lb spaghetti
• 12 Tropea onions
• 1 red pepper
• 1 sprig basil
• 1 ladle tomato sauce
• grated Parmigiano Reggiano cheese
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt and pepper

Preparation

10 minutes preparation + 10 minutes cooking

Peel the onion and cut into thin slices. Sauté in extra virgin olive oil. When the onion begins to turn golden, add the red pepper cut into pieces and the basil leaves, torn up by hand. After a few minutes, thin out the sauce with a little water and tomato sauce. Adjust the salt. Cook the spaghetti in a large pot of boiling salted water. Drain when al dente and add to the pan with the sauce. Sprinkle with a good amount of grated Parmigiano Reggiano and freshly ground black pepper.