Pan fried thinly sliced onion in mild heat in olive oil until translucent, tossed cooked spaghetti with the onion-oil mixture, then mixed in the juice of 2 lemons, generous black pepper, sea salt and ~5 tbsp freshly grated parmigiano.
(Portion for 2-3 people as a main course).
Lollipop_kiss_21
Italian cuisine, pasta, olives… It’s delicious, it’s delicious, it’s delicious…
Sam78IT
Seems nice!
If you want to try the Amalfi coastline variation (i lived there for a while) melt two anchovies in the oil (or melt one and after use “colatura”, but i doubt you could find that outside Italy), use a galric clove in the oil and then throw it, add some chili and turnip greens, and close to the end go with the juice of 1 sweet lemon and grate its skin on it instead of the cheese.
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How:
Pan fried thinly sliced onion in mild heat in olive oil until translucent, tossed cooked spaghetti with the onion-oil mixture, then mixed in the juice of 2 lemons, generous black pepper, sea salt and ~5 tbsp freshly grated parmigiano.
(Portion for 2-3 people as a main course).
Italian cuisine, pasta, olives… It’s delicious, it’s delicious, it’s delicious…
Seems nice!
If you want to try the Amalfi coastline variation (i lived there for a while) melt two anchovies in the oil (or melt one and after use “colatura”, but i doubt you could find that outside Italy), use a galric clove in the oil and then throw it, add some chili and turnip greens, and close to the end go with the juice of 1 sweet lemon and grate its skin on it instead of the cheese.