Name: Spaghetti with Tomato and Bay Leaves (Spaghetti al Pomodoro e Alloro)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium sweet yellow onion; ⅓ cup freshly grated Parmigiano-Reggiano; 2 tablespoons butter; 4 dried bay leaves (or fresh, if available); 1 pound spaghetti (penne or maccheroni are also good); Freshly ground black pepper; Salt; 2 pounds fresh tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

The addition of bay leaves gives this basic tomato sauce a distinctive herbal flavor. Both butter and olive oil are used here, which is unusual. The flavor of bay leaves goes well with olive oil, while the butter makes the sauce mellower.

Ingredients

1 medium sweet yellow onion
2 tablespoons extra-virgin olive oil
2 tablespoons

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the onion and slice thinly crosswise. Put it with the olive oil and butter in a 12-inch skillet. Place over medium-high heat, season lightly with salt, and sauté until the onion turns a rich golden color, 6 to 8 minutes.
While the onion is sautéing,