Onion Trenette

Preparation:

Preparation: Place the onions cut into slices, the chopped tomatoes and salt to taste in a saucepan. Close with the lid and cook on a low flame for half an hour, checking from time to time that the onions aren't sleeping too much; if necessary, add a little water. Boil the trenette al dente and still hot season them with the onion mixture, a spoonful of curry and half of 25 cl of cream.