250g of balsamic vinegar tagliatelle
2 small Tropea red onions
1 spoonful of white wine vinegar
2 teaspoons of sugar
salt and pepper to tatse
3 spoonfuls of extra virgin olive oil
an aromatic blend of chopped parsley, thyme, and garlic
Parmesan cheese to taste
Peel the onions, chop finely and fry in a pan for 6-7 minutes in oil with the white wine vinegar, sugar, salt, and chilli, until they are nice and pink in color.
Cook the pasta in a pan of salted water, drain when cooked, and then place in the frying pan with the onions, mix gently and season with the herb blend,, another spoonful of extra virgin olive oil, finally garnish with parmesan cheese and serve.