| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
All newly t, Vegetarian |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Extra virgin olive oil |
| 1/4 |
c |
Finely diced onion |
| 1 |
tb |
Finely chopped garlic |
| 1 1/2 |
lb |
Vine-ripened tomatoes; peeled, coarsely chopped |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Chopped fresh basil |
| 1/4 |
ts |
White pepper |
| 4 |
tb |
Freshly grated Parmesan or Romano cheese |
| 8 |
oz |
Thin spaghetti; linguine or penne |
INSTRUCTIONS
Heat a large pot of water for cooking pasta. Meanwhile, put oil and onions
in a 2 to 3 quart saucepan over medium heat and cover. Simmer onions until
soft, but not brown. Add garlic and cook for 2 minutes uncovered without
browning. Stir in tomatoes, basil, salt and pepper. Turn to high heat. When
sauce begins to bubble, remove from heat and cover.
Cook pasta al dente and drain (but not too dry) and return pasta to pot.
Add a little sauce and 2 Tablespoons of grated cheese. Mix well. Turn out
onto serving platter. Add more sauce and remaining cheese. Serve
immediately.
Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #684 by
L979@aol.com on Jul 21, 1997
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