You all know by now that I love my vegetarian pastas and with a recipe like this you’re sure to always have the ingredients on hand. This little dish may look plain but it’s packed with delicate flavors and is a truly authentic Italian dish. When you’re busy you need to have some great go to recipes on hand and ready and this is one of mine. You can easily whip it up, toss a salad, brown some bread and there you go you have a fast and still very filling meal. Trust me ladies you do not have to slave in a hot kitchen every night to have a good meal and why should you?
2 white onions, chopped
1 small chili pepper, slit and seeds removed
1/4 cup water
2 tablespoons extra-virgin olive oil, plus extra
Salt and freshly ground pepper
1 pound fusilli
3 tablespoons freshly grated Parmigiano-Reggiano
1/4 cup finely chopped basil
2 tomatoes, diced
1. In a skillet over medium heat, warm the olive oil. Add the onions and the chili pepper, season with salt and pepper, and sauté for 5 minutes, until the onions begin to soften. Add 1/4 cup water, cover, and cook for another 5 minutes, until the liquid starts to evaporate.
3. Add the tomatoes to the skillet, and season with salt and pepper. Cook for another 5 minutes, or until the tomatoes are tender.
4. Meanwhile, bring a pot of water to a boil. Add salt and the pasta, and cook until al dente. Drain the pasta, and add it to the skillet. Sprinkle with the Parmigiano and basil, and drizzle with olive oil. Toss well, and serve.