Maccheroni Alla Napoletana II

Macaroni neapolitan style II

This is a much simpler way to prepare macaroni, and the result is so tasty I advise you to try it. 

300 grams (about 1 and 1/2 ounces) of long macaroni are sufficient for three people. Start by frying two large onion slices 30 grams (about 1 ounce) of butter and two tablespoons of olive oil. When the onion turns a nice golden brown and begins to dissolve, press it well with a wooden spoon against the sides of the saucepan squeezing all the fat out, then discard it. Add 500 grams (about 1 pound) of the tomatoes and a good pinch of coarsely chopped basil to the bubbling fat. Salt and pepper to taste.

Remember to prepare the tomatoes in advance: they should be peeled and cut into chunks, removing the seeds as best you can (if some remain they will not spoil the dish).

Thicken the sauce with 50 grams (about 1 and 2/3 ounces) of butter and some Parmesan cheese, pour it over the macaroni and then send to the table. People who like their pasta swimming in sauce will find this dish especially appealing.

Instead of long macaroni, you can also use penne, which in fact absorb this sauce even better.