Pasta with a faux sauce Genovese with tomatoes
The pasta alla Genovese, despite its name, is a typical Neapolitan dish, born in a trattoria in the late 1800s, near the port of Naples.
It is presented as a single dish, where the main element is the onion in which at least 3 types of meat are overcooked.
This summer, not knowing what to cook, I decided to make it this FAST version and with the addition of tomato.
A good dish is obtained using good ingredients and lots of love.
Always use, therefore, a good dough, rough, that keeps well cooking.
320 gr of Spaghetti di Gragnano Dop
1 glass of Italian tomato sauce
200 gr of peeled Italian tomatoes
2 large onions (possibly Tropea)
1/2 glass of white wine
80 gr of Extra Virgin Olive Oil Dop
70 grams of Parmigiano Reggiano
70 gr of Pecorino
Coarse salt q.b. (preferably Marino Integrale Siciliano)
Pepper as needed. (if you like).
Cut the onion thinly and brown it in a large pan with EVO oil, adding a glass of water.
When it is soft, blend it with white wine.
Stir in a pan, over high heat, adding the Parmesan and Pecorino cheese and add the pepper (if you prefer).