Perciatelli Bucatini Amatriciana

I happened to catch the end of one of chef Lidia Matticchio Bastianich’s wonderful cooking shows on PBS (cooking recipes from Napoli) and – given this dish only calls for three ingredients – I was able to recreate it tonight. It’s….mmmmmmm….we made right pigs of ourselves. Thought I’d pass it on.

Ingredients:
1lb Perciatelli pasta
3 large white onions, sliced into chunks
1 large can of peeled plum tomatoes
Locatelli or Peccorino Romano grated cheese

Throw the sliced onions into a skillet containing perhaps a cup of water. Cook until they are wilted. While they’re cooking squeeze the tomatoes by hand until they’re still chunky. Add to the wilted onions and continue cooking.

Boil the pasta to al dente, strain and then pour into the sauce mixture in skillet. Mix and present on platter, add cheese to taste.

I’m not kidding. A simple meal with a salad…it was heaven!