Pasta alla Genovese is a classic Italian pasta dish from the Liguria region, particularly associated with the city of Genoa. It features a rich and aromatic sauce made with caramelized onions, basil, and sometimes potatoes or green beans. The sauce is typically served with trofie or another type of short pasta. Here’s a basic recipe for Pasta alla Genovese:
Ingredients:
- 12 ounces (340g) of trofie pasta or your favorite short pasta
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 1/4 cup (60ml) of extra-virgin olive oil
- 1/4 cup (60ml) of white wine (optional)
- 1/2 cup (120ml) of vegetable or chicken broth
- 1 cup (240ml) of fresh basil leaves, torn
- 2 medium potatoes, peeled and diced (optional)
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Heat the olive oil in a large skillet or saucepan over medium-low heat. Add the sliced onions and cook, stirring occasionally, for about 30-40 minutes or until the onions are deeply caramelized and have turned a rich golden brown. Be patient, as this is a crucial step for the flavor of the sauce.
- If you’re using potatoes, add them to the caramelized onions and cook for an additional 10-15 minutes until the potatoes start to soften and brown slightly. If not using potatoes, proceed to the next step.
- Add the minced garlic to the pan and sauté for about 1-2 minutes until fragrant.
- If you choose to use white wine, pour it into the pan and let it simmer for a few minutes until it has reduced by half.
- Pour in the vegetable or chicken broth and simmer for another 10 minutes, allowing the flavors to meld and the sauce to thicken.
- While the sauce is simmering, cook the trofie pasta or your chosen pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta cooking water.
- Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little pasta cooking water to reach your desired consistency.
- Stir in the torn basil leaves and season with salt and pepper to taste.
- Serve Pasta alla Genovese hot, garnished with grated Parmesan cheese if desired.
This dish is traditionally enjoyed without cheese, but you can certainly add it if you prefer. It’s a delightful and comforting Italian pasta dish with a unique and aromatic flavor profile.
