| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh ripe tomatoes |
| 1/3 |
c |
Italian olive oil |
| 1/2 |
c |
Chopped onion |
| 3 |
cl |
Garlic |
| 2 |
tb |
Chopped fresh basil |
|
|
Salt & pepper to taste |
| 1 1/4 |
lb |
Spaghetti |
| 3/4 |
c |
Parmesan cheese |
| 20 |
|
Basil leaves |
INSTRUCTIONS
Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately
deep pan, add onion & garlic and saute until onion is limp. Discard garlic
and add tomatoes, chopped basil and salt & pepper. Simmer for about 20
minutes over moderate heat. While sauce is simmering, bring a large pot of
water to boil. Add salt to taste and add spaghetti. Boil until spaghetti
is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce
and the grated cheese.
Garnish each plate with some of the basil leaves. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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