In Oradea, I used to share the same courtyard with Luca, an Italian from Verona and professional cook. I always ate at his place and every time it was the best pasta in the world. And the simplest. I watched him several times, but I could never see the “trick”. Then I asked him. And he told me. And a few days ago I made some pasta similar to his.
Apart from the pasta, I used crushed tomatoes and olive oil.
Instead of parmesan, I used goat cheese. That’s what I had in the fridge.
I crushed two cloves of garlic.
I diced an onion and then I sautéed it with the garlic in a drop of olive and three tablespoons of water, until they softened.
I poured the tomatoes over the onion and the garlic, I let it boil, I added salt, pepper and a bit of sugar (to reduce the acidity).
I boiled the pasta in water with salt.
I incorporated the cheese into the sauce, I sprinkled some fresh parsley and I mixed the sauce with the pasta.
I paired the pasta with a glass of red wine.
They were good, but not like those Luca used to make.
Fortunately, I still had the photos in my computer and, fortunately, my sister in Brasov has enough internet for me to quickly post this recipe. I wouldn’t have left you without.
Special thanks to
Oana Bodnariuc, Authorized Translator