Créé avec l’IA
Creamy Onion and Tomato Spaghetti
30 min 449 kcal par portion Facile
Ingrédients
4 Portions
- dry spaghetti320 g
- olive oil2 tablespoons
- onions2 medium (about 150g each)
- garlic2 cloves (about 6g)
- fresh tomatoes300 g
- semi-skimmed milk250 ml
- grated parmesan cheese50 g
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
- 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until soft and golden.
- 3
Add the minced garlic to the onions and cook for 1 minute until fragrant.
- 4
Stir in the chopped fresh tomatoes and cook for 5-7 minutes, until the tomatoes have softened and released their juices.
- 5
Pour in the semi-skimmed milk and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce is creamy.
- 6
Add the grated parmesan cheese and stir until melted and the sauce is smooth. Season with salt and black pepper to taste.
- 7
Add the cooked spaghetti to the skillet and toss to coat in the creamy onion and tomato sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- 8
