Francis ford coppola's tomato sauce

Yield: 6 Servings

Measure Ingredient
\N \N -----WALDINE VAN GEFFEN VGHC42A-----
2 tablespoons Olive oil
2 mediums Onions; chop
3 cans Imported Italian tomatoes; crush, drain, 28oz e
1 bunch Fresh basil; chop
1 pinch Crushed red pepper flakes
1 tablespoon Unsalted butter
2 pounds Spaghetti; cook; reserve
\N \N The water

1. Saute onions in oil. Add tomatoes, ¼ of the basil and pepper flakes.

2. Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.

3. Serve over pasta. .

Recipe by: David Rosengarten - Taste Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@...> on Dec 30, 1997

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