Yield: 8 servings
|2½ pounds||Fresh ripe tomatoes|
|⅓ cup||Italian olive oil|
|½ cup||Chopped onion|
|2 tablespoons||Chopped fresh basil|
|\N \N||Salt & pepper to taste|
|¾ cup||Parmesan cheese|
|20 \N||Basil leaves|
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.