INGREDIENTS (2 servings)

200 g short pasta / 2 onions / extravirgin olive oil / 100 g ricotta / 4 spoonfuls of soy sauce / salt / pepper

Thinly slice the onions and let them brown in a pan with a drop of extravirgin olive oil. Simmer them with water, cover with a lid and stew them on a low heat until tender. Add water if necessary. Cook the pasta. In a bowl mix the ricotta with the soy sauce, drain the pasta and add it to the bowl together with the stewed onions. Season with salt and serve with a sprinkle of pepper and parsley.