Pasta with onion and tomato sauce

Pasta with onion and tomato sauce

Bigoli in salsa genovese

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Bigoli is a Venetian pasta, hand-made, which resembles very large spaghetti. As it can’t be found all that easily, I suggest using bucatini instead, which are spaghetti with a hole in the centre. The title is indeed confusing, because although the bigoli are Venetian and the sauce is called Genovese, from Genoa, the dish is now most associated with Naples. Clear?

Ingredients

Quantity Ingredient
350g bucatini pasta
50g parmesan, freshly grated
salt
freshly ground black pepper

Sauce

Quantity Ingredient
4 tablespoons extra virgin olive oil
200g onions, peeled and sliced
1 x 400g tin of chopped tomatoes
2 large eggs, beaten

Method

  1. First make the sauce. Heat the olive oil in a large saucepan and fry the onions gently until soft, about 10 minutes. Add the tomatoes and cook gently for 30 minutes, stirring occasionally.
  2. Cook the pasta in boiling salted water until al dente, about 10 minutes. Drain well.
  3. Add the beaten eggs to the tomato sauce, and stir quickly to thicken the sauce. Season with salt and pepper to taste. Mix the sauce with the pasta and top with the grated Parmesan.
Tags:
Carluccio
vegetables
vegetarian
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again