Recipe By : Cincinnati Enquirer
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetarian
Amount Measure Ingredient -- Preparation Method
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3 Tablespoons extra virgin olive oil
1/4 cup finely diced onion
1 Tablespoon finely chopped garlic
1 1/2 pounds vine-ripened tomatoes, peeled -- coarsely chopped
1/2 teaspoon salt
1/3 cup chopped fresh basil
1/4 teaspoon white pepper
4 Tablespoons freshly grated Parmesan or Romano cheese
8 ounces thin spaghetti, linguine or penne
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.
