| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Neapolitan |
Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Red onion |
| 8 |
tb |
Olive oil |
| 1 1/2 |
lb |
Italian canned tomatoes |
|
|
Salt |
|
|
Freshly ground black pepper |
| 10 |
lg |
Fresh basil leaves |
INSTRUCTIONS
Recipe by: Bugialli On Pasta Cut the onion into quarters. Place the olive
oil in a medium sized, flameproof casserole over medium heat; when the oil
is warm, add the onion and saute until the outer layers are translucent,
about 5 minutes. Add the tomatoes to the casserole and cook for 25 minutes,
seasoning to taste with salt and pepper. Remove and discard the onion, then
pass the contents through a food mill, using the disc with the smallest
holes, into a second flameproof casserole. Place the second casserole over
low heat and reduce sauce for 10 minutes.
As the pasta cooks tear the basil leaves into thirds and add them to the
sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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