3 Tbs. Roasted Onion Olive Oil
2 onion, finely chopped
1/4 lb. fingerling potatoes, cut into rounds
14 oz. can tomatoes
1 bunch of scallions, sliced
Bunch of fresh basil, torn
4 c. chicken broth
1/2 lb. Monnezza Pasta
Fresh grated Parmigiano Reggiano

Begin by slow simmering pasta in broth, not separately in a pot of water. Use your favorite broth. This will be added later in the recipe. In a large skillet, heat the oil. Add onions and potatoes. Sautee until potatoes start to soften. Stir in the raw pasta and season to taste with salt and pepper. Add the tomatoes and 1/2 cup of the hot broth. Stir the mixture. When the pasta absorbs the broth, add the scallions and additional broth. Continue stirring and add broth as needed. The dish is ready when the pasta is al dente. Add the basil, sprinkle with cheese and serve.