My grandfather's pasta recipe. I call it zaydaghetti.
Saute' chopped onion in olive oil until it is golden, but not brown. Stir in 12 oz. of tomato paste and an equal amount of water. Reduce heat to simmer. When it is well blended, put a lid on the pan and continue to simmer, stirring occasionally. Simmer for AT LEAST half an hour -- longer is even better. If it gets too thick, you can add more water.
Cook one pound of pasta -- shells or rotini. (I prefer rotini). Drain pasta. [I then put it back into the pot, because we don't have a bowl big enough for the whole thing.]
Drop in a large spoonful of sauce, sprinkle with parmesan cheese, and stir till it has spread as evenly as possible. Repeat until you are out of sauce.
This is the comfort food dish par excellence in our family, and my brother used to make it when he was in grad school, and eat it for several days.
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Saute' chopped onion in olive oil until it is golden, but not brown. Stir in 12 oz. of tomato paste and an equal amount of water. Reduce heat to simmer. When it is well blended, put a lid on the pan and continue to simmer, stirring occasionally. Simmer for AT LEAST half an hour -- longer is even better. If it gets too thick, you can add more water.
Cook one pound of pasta -- shells or rotini. (I prefer rotini). Drain pasta.
[I then put it back into the pot, because we don't have a bowl big enough for the whole thing.]
Drop in a large spoonful of sauce, sprinkle with parmesan cheese, and stir till it has spread as evenly as possible. Repeat until you are out of sauce.
This is the comfort food dish par excellence in our family, and my brother used to make it when he was in grad school, and eat it for several days.