| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Garlic clove, crushed |
| 1/4 |
c |
Finely chopped onion |
| 2 |
|
14 1/2 oz. cans of whole |
|
|
Tomatoes with juice, broken |
|
|
Up, or 3 cups peeled and |
|
|
Chopped fresh tomatoes |
|
|
Salt to taste |
|
|
Freshly ground black pepper |
| 1 |
lb |
Penne pasta, or other shape |
| 1/2 |
c |
Chopped fresh basil |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
In a large skillet, heat the 1/4 cup of olive oil over medium heat; add the
onion and saute until tender (do not brown). Add the garlic and saute for
one minute. Stir in the tomatoes; reduce the heat to medium low and simmer,
stirring occasionally, until the sauce is slightly thickened, about 25
minutes. Add the salt and pepper to taste. In a large pot of boiling
salted water, cook the pasta to desired doneness; drain well and place in a
large bowl. Stir the tablespoon of olive oil into the sauce, then pour
over the pasta. Add the basil and toss to blend. Sprinkle with Parmesan
cheese, if desired, and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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