Pasta with a faux sauce Genovese with tomatoes

Pasta alla Genovese, despite the name, is a typical Neapolitan dish, born in a trattoria at the end of the 1800s near the port of Naples.

It looks like a single dish, where the main element is the onion in which at least 3 types of meat are overcooked.

This is one of those recipes that drives my little girls crazy, but it takes time and patience to cook it.

This summer, not knowing what to cook, I decided to make this FAST version with the addition of tomato.

At first, when I presented the dish, my girls turned up their noses, but I assure you that, after having tasted it, today they wanted me to propose it again 3 more times.

... my tips:
A good dish is obtained using good ingredients and a lot, but a lot of love.
Therefore, always use good, rough pasta that keeps cooking well.
For this reason, I use that of Gragnano PDO, which always gives me excellent results.
As this is a simple and quick dish, take care to choose all the other ingredients well, including oil and tomato, always strictly Italian and possibly DOP.

Ingredients for 4 people:
320 gr of Spaghetti di Gragnano Dop
1 glass of Italian tomato sauce
200 gr of Italian peeled tomatoes
2 large onions (possibly from Tropea)
1/2 glass of white wine
80 gr of Extra Virgin Olive Oil Dop
Basil
70 gr of Parmigiano Reggiano
70 gr of Pecorino
Coarse salt to taste (preferably Sicilian Integral Marine)
Pepper to taste (if you like)

Preparation ( Preparation time: about 40 minutes):
Thinly cut the onion and brown it in a large pan with extra virgin olive oil, adding a glass of water.
When it is soft, blend it with white wine.
Once the wine has evaporated, add the tomato puree and the tomatoes and cook for a few minutes.
Meanwhile, cook the pasta in abundant salted water and, once cooked, drain the pasta and add it to the sauce.
Stir everything in a pan, over high heat, adding the Parmesan and pecorino and add the pepper (if you prefer).