CookEat Recipe
Neapolitan Macaroni with Tomato and Butter
Long pasta in a rich tomato and basil sauce, made with onion-infused fat and finished with butter and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 300 g long macaroni; penne may replace it; 2 thick slices of onion; 30 g butter for the sauce base; 2 tablespoons olive oil; 500 g ripe tomatoes; A generous pinch of roughly chopped basil, about 1 tablespoon; 50 g butter for finishing; 40 g grated Parmesan; Salt and black pepper to taste.
Step 2
Peel the tomatoes, cut them into pieces and remove most of the seeds; a few remaining seeds are fine. Melt the 30 g butter with the olive oil and add the two thick onion slices. Cook until the onion separates and becomes well golden. Press it with a spoon to release its juices, then remove and discard it.
Step 3
Add the prepared tomatoes and chopped basil to the hot onion-flavoured fat. Season with salt and pepper and simmer until the sauce is thick and concentrated, about 15–20 minutes.
Step 4
Meanwhile cook the long macaroni in a wide pan of boiling salted water until just tender, following its package timing. Drain well.
Step 5
Toss the pasta with the concentrated tomato sauce, the remaining 50 g butter and the Parmesan. Serve immediately. Penne can replace the long macaroni at the same 300 g weight; use its package cooking time and finish in the same sauce.
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