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Spaghetti Tomato and Caramelized Onions

17/11/2023

The combination of tomato and caramelized onions gives the spaghetti a sweet and rich flavor that blends perfectly with the simplicity of pasta. Here is the Italian recipe for you:

Ingredients

  • 320 g of spaghetti
  • 500 g of ripe tomatoes or 1 can of peeled tomatoes
  • 2 large onions
  • 3 tablespoons of brown sugar
  • 2 tablespoons of balsamic vinegar
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil
  • Fresh basil (optional)
  • Grated Parmesan cheese (optional)

Preparation

  1. Start by boiling a pot of salted water for the spaghetti.

  2. While the water is coming to a boil, take care of the onions. Peel the onions and slice them thinly.

  3. Heat a drizzle of extra virgin olive oil in a pan and add the onions. Let them brown over medium heat, stirring occasionally.

  4. When the onions begin to color, add the brown sugar and balsamic vinegar. Lower the heat and let the onions caramelize gently, becoming soft and a golden brown color. This process may take about 10-15 minutes.

  5. In the meantime, if you are using fresh tomatoes, blanch them for a few minutes in boiling water, then peel them, remove the seeds, and chop them into cubes. If you are using a can of peeled tomatoes, simply crush them with a fork.

  6. Add the tomatoes to the caramelized onions and cook the sauce over low heat for about 10 minutes. Season with salt and pepper.

  7. Cook the spaghetti in boiling water following the package instructions for al dente cooking.

  8. Drain the spaghetti and mix them with the tomato and caramelized onion sauce directly in the pan with the heat turned off.

  9. Serve immediately, garnished with fresh basil leaves and, if desired, a sprinkling of grated Parmesan cheese.

Curiosity

Caramelized onions are a very versatile topping and represent an interesting technique to add a touch of sweetness to dishes. The caramelization occurs thanks to the slow cooking of the onions, which naturally release their sugars, intensified by the brown sugar and balsamic vinegar. In Italy, the attention to balancing flavors is fundamental, and that is why this dish is pleasing for the contrast between the sweetness of the onions and the acidity of the tomatoes.