Spring Onions Spaghetti | Aimo Moroni, Alessandro Negrini e Fabio Pisani

Ingredients for 4 people

• 300 grams of Spaghettoni
• 300 grams of cleaned Tropea spring onions
• 100 grams of Pachino cherry tomatoes
• 2 cloves of garlic
• 2 bay leaves
• 1/2 teaspoon of fresh chopped red pepper
• 5 basil leaves
• 1 teaspoon of chopped parsley
• Leaves from one sprig of fresh thyme
• 200 ml of vegetable broth
• 6 tablespoons of extra virgin olive oil
• 20 grams of aged Parmigiano Reggiano, grated
• Integral sea salt to taste

Method

Chop the garlic and slice the Tropea spring onions into thin strips.
In a large pan, gently heat 3 tablespoons of olive oil with the bay leaves. Add the garlic and spring onions and cook on low heat, uncovered, for about 15 minutes, occasionally adding a little broth.
Remove from heat, add the chopped red pepper and thyme leaves. Season with salt.
Halve the cherry tomatoes, remove the seeds, and dice them.
Cook the spaghetti in plenty of salted water, drain when al dente, and add to the pan with the cooked onions (use approximately 70-80 grams of the onion mixture per person).
Toss the pasta over high heat for one minute, add the tomato cubes and parsley, followed by the Parmigiano. Mix well. Adjust seasoning with salt and red pepper, then remove from heat.
Serve in warm plates, garnished with basil leaves cut into thin strips and drizzled with the remaining olive oil.