From Jacqui Debono/ The Pasta Project

INGREDIENTS

400 g elicoidali pasta ( 14oz) or rigatoni, tortiglioni etc

400 g Tropea onions (14oz)

1-2 garlic cloves peeled

200 ml white wine about a glass

4-5 tbsp pecorino cheese grated (strict vegetarians should use a vegetarian cheese)

1 handful fresh parsley chopped (optional) or basil

3 tbsp extra virgin olive oil

salt for pasta and to taste

black pepper to taste

PREPARATION

Peel and finely slice the onions.

Put water on to boil for the pasta. Add salt when it boils and bring to the boil again.

Heat olive oil in a frying pan or skillet and add the garlic clove.

Add the onion slices once the garlic starts to change colour.

Let the onions cook for 3-4 minutes then add the wine 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.