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pasta-alla-genovese-2

A dish that takes time… but she’s worth it! I first discovered this pasta while spending a few days in December on the Amalfi Coast, visiting some of Edo’s friends. We were out to dinner with a chef at a fish restaurant, and he ordered this. I thought he was crazy… until I tasted it. It completely changed my understanding of what a sauce could be. Sweet, rich, deeply savory — made almost entirely from onions that slowly melt down into something silky and luxurious. This dish is also a little controversial. Despite the name, it doesn’t come from Genova — it’s actually a classic from Naples and Southern Italy. All in all, still one of my favorites.

Ingredients