Pasta con i Pomodori e Cipolle

Pasta con i Pomodori e Cipolle is a simple yet flavorful Italian dish that beautifully showcases the harmony between ripe tomatoes and sweet onions. This comforting vegetarian meal is perfect for a cozy evening, bringing a taste of Italy to your table.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Red onion - 1 medium, thinly sliced
• Cherry tomatoes - 300 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 20 grams, grated

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced red onion and sauté for about 5 minutes until it becomes translucent.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the halved cherry tomatoes to the skillet, season with salt and black pepper, and cook for 10-12 minutes until the tomatoes soften and release their juices.
6. Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta.
7. Add the drained pasta to the skillet with the tomato and onion mixture, tossing to combine.
8. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.
9. Stir in the fresh basil and adjust seasoning if necessary.
10. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce the risk of chronic diseases.
• Contains fiber from pasta and vegetables, promoting digestive health.

Tags