Cipuja i Tropea.jpgThe dish: pasta with onion, be it in red or “white” sauce, is traditional fare. Part of the humble local cuisine this dish is at best in the spring or early summer when the onions are sweetest.

Ingredients for pasta in tomato and onion sauce for 4 people:

500 gr. pasta (spaghetti or linguine), 4 red tropean onions, 10 basil leaves, 1/2 glass white wine, 1/2 tomato puree, salt, olive oil.

Method: slice and fry the onions in olive oil. Add the white wine and after a minute add the tomato puree whit 1 glass of water, some salt and the chopped basil leaves. Cook over a low heat for 30 minutes. Cook the pasta in plenty of boiling salted water and, just before it is “al dente”, drain and add to the onions to finisch cooking. Serve with a sprig of fresh basil and a little fine red pepper.

 

Ingredients for pasta with “whithe” onion sauce for 4 people:

500 gr pasta (spaghetti or linguine), 4 red tropean onions, black pepper, 1/2 glass white wine, 5 mint leaves, salt,, olive oil.

Method: slice and fry the onions in the olive oil. Add the white wine, 2 glasses water and the chopped mint. Cook for 30 minutes. Cook the pasta in plently of boiling salted water and, just before it is “al dente”, drain and add to the onions to finish cooking. Serve with a sprig of fresh basil.

By: traditional recipes from Tropea and nearby. Tropea, MGE ed. 2006.