Rigatoni with Tropea Onions

• 400 g rigatoni pasta ( 14oz) 

• 400 g tropea onions (14oz)

• 1-2 garlic clove peeled

• 200 ml white wine about a glass

• 4-5 tablespoon pecorino cheese grated 

• 1 handful fresh parsley chopped (optional) or basil

• 3 tablespoon extra virgin olive oil

• salt 

• black pepper

Heat olive oil in a frying pan or skillet and add the garlic clove. Add the onion slices once the garlic starts to change color. Let the onions cook for 3-4 minutes then add the wine and cover the pan. Cook the onions and wine for 10-15 minutes until the onions are soft and well cooked.

Cook the pasta al dente in the salted boiling water according to the instructions on the packet. If the liquid has evaporated from the sauce and the onions seem dry, add a tablespoon or two of the pasta cooking water. Add salt and pepper to taste.

Remove the garlic clove and add the grated pecorino. Mix well and turn off the heat. Save some of the pasta cooking water. Drain the pasta, add it to the onion sauce and mix everything together. If dry add a little more of the pasta cooking water and mix again. Serve with extra grated pecorino and parsley or basil.