Pasta Siciliana Di Pomodoro

Ingredients (2 servings):

• 200 g Pasta
• 500 g tomatoes
• 50 g dried tomatoes
• 1 clove of garlic
• 1 (red) onion
• olive oil

Preparation:

• Small tomatoes with an intense taste should be used. First cut them, put them into boiling water and peel them.
• At the same time, fry the clove of garlic in some olive oil until it is lightly brown and then remove it from the pan.
• Chop the onion – preferably a red one – very finely and also fry it in the pan until glassy. The onion should not become brown.
• Then add the peeled and slightly chopped tomatoes and simmer on low to medium heat for about 20 minutes. Add the very finely chopped dried tomatoes to the pan.
• As always, for the pasta bring about 1 liter of water per 100 g to boil and then salt with 10 g of salt. When the water boils again, add the pasta and do not reduce the heat.
• When the liquid in the pan becomes too little, add a spoonful of the pasta from time to time.
• Once the pasta is al dente, drain and add it to the sauce in the pan.
• Stir well and sprinkle with some parmesan before serving.

Pictures…