Mafaldine Alla Genovese
A rich, slow-cooked onion sauce tossed with mafaldine pasta, finished with Parmesan and fresh parsley. This hearty Italian classic is surprisingly simple and perfect for a cozy weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 12 oz mafaldine pasta
- 3 large yellow onions
- 3 cloves garlic
- 1 cup canned crushed tomatoes
- 3 tbsp olive oil
- ½ cup Parmesan cheese
- ¼ cup fresh parsley
- 1 tsp salt
Instructions
- 1
Thinly slice the 3 onions and mince the 3 garlic cloves. Heat 3 tbsp olive oil in a large skillet over medium heat.
- 2
Add the sliced onions and 1 tsp salt. Cook, stirring occasionally, until deeply golden and caramelized, about 20 minutes.
- 3
Stir in the minced garlic and 1 cup crushed tomatoes. Cook until the sauce thickens and darkens, about 5 minutes.
- 4
Meanwhile, bring a large pot of salted water to a boil. Cook the 12 oz mafaldine until al dente, about 10 minutes. Reserve 1 cup pasta water before draining.
- 5
Add the drained pasta to the skillet with the sauce. Toss over low heat, adding reserved pasta water as needed to loosen, until the sauce coats the pasta, about 2 minutes.
- 6
Remove from heat. Stir in 0.5 cup grated Parmesan and 0.25 cup chopped parsley. Serve immediately with extra Parmesan on top.
Tools you’ll need
- large skillet
- large pot
- colander
- chef's knife
- cutting board
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