Pasquale Torrente serves classic pasta alla Genovese with fresh tuna for a coastal spin on this classic dish of Campania. The key to any good pasta alla Genovese is to cook the onions very slowly over a low heat – this is not a process to be rushed.
Add the sliced onions and cook very gently over a low heat for approximately 2 hours, until they are completely caramelised and golden and have melted together. Add a little vegetable stock if they are getting too dry during cooking
In Cetara, the village he grew up in, Pasquale Torrente creates simple dishes that champion the flavours of the Amalfi Coast – with anchovies and his beloved colatura sauce at their core.
