Ingredients
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3 tablespoons olive oil
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1 tablespoon tomato puree
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4 fluid ounces chicken stock (homemade or made with water and 1/2 stock cube)
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12 ounces macaroni noodles or 12 ounces penne pasta
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1 slice butter
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2 ounces parmesan cheese or 2 ounces Mature cheddar cheese, grated
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salt & freshly ground black pepper
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3 large Spanish onions, thinly sliced
Instructions
- Heat the oil in a heavy frying pan and cook the onions over a very low heat, stirring occasionally, until they are very tender and golden in colour, approx 30 minutes.
- Dissolve the tomato puree in the stock; add to the onions and season to taste.
- Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
- Stir in the hot onion sauce, toss with the cheese and serve.