Ingredients
- 400g farfalle pasta
- 400g canned yellow dattarini tomatoes
- 350g grated pecorino romano cheese
- I tbsp sugar
- 3 red onions
- 2 tbsp extra virgin olive oil
- pepper, to taste
- salt, to taste
- ½ glass of white wine
Directions
Step 1
Heat the red onion sliced into rings with the white wine in a frying pan and cook slowly until softened, stirring occasionally. Remove a little of the red onion and set aside for the garnish.
Step 2
Cook the canned yellow dattarini tomatoes in a very deep frying pan in extra virgin olive oil and the sliced red onion for about 10 minutes and add the sugar.
Step 3
In the meantime cook the farfalle pasta al dente according to packet instructions.
Step 4
Blend the yellow dattarini tomato sauce with a hand held blender until creamy. Then add the pasta, adjust for seasoning, mix and turn off the heat. Add the grated cheese and mix gently until well-combined and creamy. Garnish with the remaining red onion.
