Penne with cream of onions with parsley
11.5 oz Barilla Penne
7 tbsp extra virgin olive oil
1 oz parsley
1.7 oz stale bread
a pinch of salt
black pepper to taste
Sweat the finely chopped onion with a dribble of oil.
When it is ready, add the bread then blend everything with extra virgin olive oil.
Season with salt and pepper.
Cook the pasta and drain when al dente, saving some of the cooking water that may be used to better mix the pasta dressing.
Dress in a bowl by adding oil and chopped parsley.