My pasta with onions is a semplification of the recipe "Neapolitan Genovese" because I spice pasta with an "overcooked" of onions, but without meat. 

The dish is absolutely very tasty as the "Genovese" but you haven't meat course already cooked. 

 

...My advices 

The secrets of my pasta with onions are obviously onions and pasta. Choose a sweetness onion like the red onions of Tropea DOP and the best italian pasta like pasta of Gragnano DOP, that is a "bronze wire-drawing" pasta.

Ah, I recommend you to be "generous" with the quantity respect to recipe, because I am sure that everybody want "BIS"!!

 

320 gr of Pasta as Penne or Rigatoni Gragnano DOP 

2,5 kg of Red or White Onion of Tropea DOP

40 of Oil EVO 

Salt 

Parmesan DOP or Grana Padano DOP

10 leaf of fresh basil

Pepper q.s.

 

Clean the onions. Slice them very thin and put them in a colander and wash them under the water. Put them in a nonstick pot and with a deep bottom. 

With the cover, let them sweat and then remove them from the fire and dry them from the water that they expelled. (It serve to make them very sweet, very digestible and in this way they lose their typical smell).

 

Repeat the operation for other 10 minutes and then dry them again.

 

When they are dried, put again in the pot, add oil EVO, some leaf of basil and a glass of water. Let them cook for almost 2 hours till they will be sweat to became a cream, taking care to mix all occasionally, adding salt if you prefer.

 

When onions are ready, cook pasta in aboundant salt water (big salt is better). Dry pasta "al dente" and mix it with onions. Serve all with a leaf of basil, a touch of fresh pepper and, if you like it, parmesan.