Ingredients25 m servings 403 cals
- Bring a large pot of water to a boil; season with salt.
- Heat olive oil in a large skillet over medium heat. Add onions and sweat gently for about 10 minutes. Add tomatoes and simmer for 5 to 8 minutes.
- Cook pasta according to package directions. Drain pasta.
- Toss pasta with tomato sauce and thyme for 1 minute. Season with salt and pepper. Sprinkle with freshly grated Parmigiano-Reggiano cheese and serve immediately.
Per Serving: 403 calories; 11.4 g fat; 61.8 g carbohydrates; 12.8 g protein; 6 mg cholesterol; 235 mg sodium. Full nutrition
ReviewsRead all reviews 5
This review will use an odd analogy, but it perfectly describes my thoughts on this recipe. I read an article that compares a dog's sense of smell to a human's. It said that a human can smell sp...
4.5 Although I must confess I did tweak it just a little in the way of adding black olives as an afterthought. Light, fresh and seasoned with Parmagiano - Reggiano that had been aged 24 months...
This was a great dish. We love a light tomato sauce, so this was a winning recipe for us. The red onion was even enjoyed by the non onion lovers of the family! I will add garlic next time to enh...
I think that this is a fantastic base recipe. The tomato sauce was light and incredibly easy to make, and the flavours really complimented each other well. Next time I make this (and there wil...