Spring onions and heirloom tomatoes tagliolini pasta
By: Barbara Lamperti
Published: Thursday, May 8, 2014 - 2:10pm

Ingredients




10 spring onions
2 bay leaves
2 small heirloom tomatoes
1 lb. tagliolini pasta
4 Tbsp parmesan cheese
salt
5 Tbsp oil of olives

Preparation

1 Fill a nice large pan with water and place it on the stove at medium/high. 2 Wash the spring onions and cut them diagonally in thick slices 1/2 inch wide. 3 Add few tablespoons of Extra virgin oil of olive in a large skillet pan and two leaves of bay leaf. 4 Turn the heat on at low/medium and let the oil warm up for 1 minute. 5 Add the spring onions, season with salt, stir and reduce the heat at low. Cover with a lid and let the onions cook for 10 minutes slowly. 6 Slice the tomatoes, take the seeds and the extra water out and cut them in small pieces. 7 One minute before the onions are ready, take the lid off, add the tomatoes, mix and let it cook for the remaining minute. 8 When the water is boiling, add a good tablespoon of sea salt and the pasta and follow the cooking time on the package. 9 Drain the pasta and add it to the sauce. 10 Mix, remove the bay leaves, add few tablespoons of cold Extra virgin oil of olives and a generous handful of grated Parmesan cheese. 11 Mix and serve it immediately. 12 Enjoy!

About

Fresh spring onions and heirloom tomatoes combined together for a delicate and light pasta sauce. A 20 minutes easy to prepare recipe for your family and, as always, kids’ friendly.