Ingredients for 4 people:350 g linguine2 large white onions
80 g Capocollo (or ham with some fat)1 jar La Vialla’s Oven Cooked Cherry Tomatoes (160 g)6 tbsp Extra Virgin Olive Oil grated aged pecorino cheese salt and pepper
Clean the onions, slice them very thinly and then soak them in cold water for a couple of hours (they will be more delicate and easier to digest). Strain the slices of onion, pat them dry and sauté them with the olive oil in a large, heavy-bottomed frying pan (it must contain the pasta as well) over a low heat, without putting the lid on. Season with salt and pepper and continue to sauté until the onion is soft and cooked. Cut the Capocollo into strips and cook them in a small, heavy-bottomed frying pan until crispy, then tip them into the pan with the onion, add the cherry tomatoes strained of their water and stir. Cook the Linguine in plenty of boiling, salted water, strain them when “al dente” (setting aside a little of the cooking water) and toss them in the frying pan with the onion and Capocollo. If you see that the pasta is drying out too much, add a little of the water it was cooked in. Sprinkle with the grated pecorino, grind a little pepper on top and serve immediately while piping hot… a quick and extremely tasty dish!