Tri-color pasta

Yield: 4 servings

Measure Ingredient
¼ cup Olive oil
1 tablespoon Olive oil
1 small Garlic clove, crushed
¼ cup Finely chopped onion
2 \N 14 1/2 oz. cans of whole
\N \N Tomatoes with juice, broken
\N \N Up, or 3 cups peeled and
\N \N Chopped fresh tomatoes
\N \N Salt to taste
\N \N Freshly ground black pepper
1 pounds Penne pasta, or other shape
½ cup Chopped fresh basil
\N \N Grated Parmesan cheese

In a large skillet, heat the ¼ 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.

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