Fileja con Cipolle Tropea

I saw a version of this dish cooked on the TV when the Hairy Bikers rode through Calabria. The onions from Tropea are famous for being incredibly sweet, adding some tomatoes to the sauce balances it out giving this dish a delicious sweet and sour flavour.

Ingredients
serves 4 - 6
1kg Tropeana Onions (or sweet red onions), thinly sliced
10 tbsp extra virgin olive oil
400g chopped tomatoes, tinned
200ml dry white wine
2 tsp chilli flakes
salt, to taste
300g- 400g Fileja pasta (or similar twisted style pasta like a larger trofie)

Method
In a heavy based saucepan heat the olive oil to a medium temperature, then add the thinly sliced onions and the chilli flakes. Stir well to cover all the onion in the oil. Turn the heat down to low and put a lid on the saucepan. Cook the onions slowly for 45 minutes. Stirring occasionally.

Then, remove the lid, turn the heat back up to a medium and add the white wine. Bring to a simmer and cook it out for a couple of minutes before adding the chopped tomatoes and a good pinch of salt. Continue to cook for a further 20 minutes or more. It should keep moist. If it appears to be drying out add some more wine or water. You want it to be an onion sauce not an onion chutney

Taste and add salt if it needs more.

In another saucepan bring water to a boil, add salt, then cook the pasta as per instructions.

Drain the pasta and add to the onion sauce. Stir through thoroughly.