In the seaside village of Tropea in Calabria, they are famous for their gorgeous, sweet Tropea Onions. The locals say they are so delicious they can eat them like an apple. On my first visit there, I had this simple yet intoxicating pasta dish made with extra virgin olive oil and Tropean onions, I fell in love with this recipe and feel transported to that little beach restaurant every time I make it. The entire house smells heavenly as these Italian onions cook. Paired with a glorious glass of Podere Albiano Rosso Toscana, you feel like you are there! Salute!!
See ingredients, directions and pairings.
1 Large Torpedo Onion, this is the American name for a Red Tropean Onion, sliced
3 tablespoons EVOO
Splash of White Wine
Tubed Shaped Pasta, cooked al dente
Pecorino or Violife Plant-Based Parmesan Cheese, grated, to sprinkle on top