Spaghetti with Fresh Tomatoes and Cognac from The Classic Pasta Cookbook by Giuliano Hazan
This dish was invented by Alfredo, the famous Roman chef who created Fettuccine all’Alfredo. It is traditionally eaten in Rome at 4:00 in the morning. It’s a dish that is meant to pack a little...
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Ingredients
- 1 pound fresh, ripe roma tomatoes, peeled, and ¼-inch diced
- Freshly ground pepper
- Salt
- 2 tablespoons Cognac
- 1 cup yellow onion, finely chopped
- 4 tablespoons extra virgin olive oil
- 1 pound spaghetti
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