Spaghetti “al brucio”
(serves 4)

½ kilogram (500 gr.) spaghetti
½ onion
4 tablespoons olive oil
1.7 pound (800 gr.) diced tomato pulp
½ glass of dry white wine
4 twigs rosemary
1 stock cube
0.423 cup (100 ml.) heavy cream

In a pan on medium heat, brown lightly the finely chopped onion with a little bit of oil. Add the white wine and blend. Add the tomatoes and rosemary and cook over medium heat for about ten minutes. Meanwhile, cook the pasta in salted water. Just before the pasta is ready, add the cream and stir. Drain the spaghetti “al dente” and stir them for a minute in the pan with the sauce. Serve immediately.

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