Summer spaghetti

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Extra virgin olive oil
¼ cup Finely diced onion
1 tablespoon Finely chopped garlic
1½ pounds Vine-ripened tomatoes; peeled, coarsely chopped
½ teaspoon Salt
⅓ cup Chopped fresh basil
¼ teaspoon White pepper
4 tablespoons Freshly grated Parmesan or Romano cheese
8 ounces Thin spaghetti; linguine or penne

Directions

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.

Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #684 by L979@... on Jul 21, 1997

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