Spaghettini alla moda di umbertide

Name: Spaghettini alla moda di umbertide (Thin spaghetti with tomatoes, bay leaves and cinnamon)
Yield: Serves 4
Cuisine: Italy
Ingredients: 750 g/1 lb 10 oz fresh tomatoes, peeled and seeded, or canned chopped tomatoes; 10 fresh bay leaves; ½ tsp ground cinnamon; salt and freshly ground black pepper; 4 tbsp olive oil; 1 large onion, finely chopped; 750 g/1 lb 10 oz fresh tomatoes, peeled and seeded, or canned chopped tomatoes; 350 g/12 oz spaghettini (thin spaghetti) or tagliolini; 350 g/12 oz spaghettini (thin spaghetti) or tagliolini; salt and freshly ground black pepper

Thin spaghetti with tomatoes, bay leaves and cinnamon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This old-fashioned recipe comes from the mountains around Perugia, the capital of Umbria, where bay trees grow wild. It has an unusual and delicious taste.

Ingredients

4 tbsp olive oil
1 large onion, finely chopped
750 g/1 <

Europe
Italy
Perugia
Main course
Vegan
Mediterranean
Pasta

Method

In a large frying pan, heat the oil and sauté the onion until translucent. Add the tomatoes (if you are using canned tomatoes, discard half of the juice), the bay leaves, cinnamon, salt and a fair amount of pepper. Cook, uncovered, for 15 minutes, stirring every now and then.

Cook the pasta in boiling salted water. Drain it, reserving a little of the water, then transfer it to the fryin