*All ingredients, amounts, and methods are variable depending on the whim of the cook.*
Onion (White, yellow, red, doesn't matter. Sliced, chopped, whatever. Half, one, seven, as many as you like. Preferably peeled. . .)
Fat (butter, bacon grease, other rendered animal fat, olive oil, peanut oil, castor oil, mink oil. . .)
Tomato product (I like dried tomatoes, peeled. You could use tomatoe sauce, tomato paste, fresh/canned, crused/chopped. . .)
Pasta, preferably cooked (I like a linguni, personaly. Any pasta will do; longer is better IMO.)
Salt, or salt product (Onion salt, garlic salt, kosher salt, seasoned salt, sea salt, epsom salt, salt peter, double salts. . .)
Garlic, preferably peeled (minced, grated, chopped, pure-ayed, roasted, toasted, or flom-bayed. . .)
Meat (I like chicken breast, sliced strip-wise. You could use beef, pork, buffalo, beefalo, venison, veal, emu, squirrel, or a clubbed baby seal. . .)
Acid (I like lemon juice.)
Water, or savory water by-product.
Obtain skillet (or other flame-resistant cooking apparati. Pot, pan, wok. . .) Heat skillet to a reasonable degree. Add fat. Melt fat, if solid fat is used. Add onion and salt. (maybe a little water at this point,) Saw-tay to desired doneness (preferably more than raw, less than carbon.) Add tomatoes and garlic. Cook more. Remove from skillet, and reserve. Add more fat to skillet, and cook meat to desired doneness. Add onions and tomatoes back to meat. Cook more, to desired consistency. (I like it thick and oily.) Add acid to taste. Toss with pasta, serve.