Spaghetti alla Rustica

Serves 4


  • 3 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 ½ thinly sliced medium red Onion
  • 1 ½ cup canned tomatoes, crushed in their own juices
  • 1 lb spaghetti
  • coarse salt to taste
  • 4 tablespoons Parmesan cheese, grated



 Melt some butter and heat some oil in a heavy pan over medium-low heat. Add the onion and sauté. Once you know from the smell and the color that the onion is ready-not brown, but translucent, soft and golden-stir in the tomatoes, Let the mixture cook slowly, uncovered, until the liquid is gone, but do not over-reduce.

Meanwhile, cook the spaghetti in boiling salted water until al dente. Reserve some of the cooking liquid in a heatproof container, then drain the pasta.

When the sauce is ready, stir in a little more butter to enrich and thicken it. Add the pasta to the pan, and toss. If the dish seems dry or the sauce isn’t quite bound, add a tablespoon or so of cooking liquid and toss again. Add Parmesan, toss some more and serve