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Author Notes: No, the pasta doesn't dance for American Ballet Theater. It gains it's name from Tutu, short for a very long name that few pronounce accurately. I can't even remember how to spell it. Simple, oniony, eggy, tomato, yumminess. Tutu introduced us to this pasta years ago and we still make it.. If you live in a cold place and can't get good fresh tomatoes during winter, it doesn't matter. You just need a little patience and the heat will take care of the rest. —navahfrost
Serves 4 big servings or 6 small
medium onion, diced
plum tomatoes, diced
cup olive oil
pound spaghetti or other long pasta
egg, lightly beaten
salt, to taste
- Heat the olive oil in a sauce pan on high. Add onions, moving around to coat them and reduce heat. Cook the onions on medium heat, stirring occasionally, until starting to brown around the edges and softening, around 10 minutes. Add a pinch of salt.
- Add the diced tomatoes to the pan with the onion. Add another pinch of salt. Stir and let simmer, stirring now and then, until the water releases and then evaporates; this takes time, patience is essential! You want a thick, jammy consistency and this can be as long as a 20-30 minute wait. You need not stir constantly, but only now and then to prevent possible sticking or burning.
- When the sauce seems to have most of its water evaporated, stir in the beaten egg and move it around for about a minute. When the pasta is done, add it to the sauce and taste to adjust salt. Enjoy!
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer