06-03-2005, 03:06 AM
Olive oil
1 small onion, diced
1 large can (32 to 48 ounces) whole tomatoes
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 tablespoon sweet basil, or 4 leaves fresh
4 cloves fresh garlic, sliced
1 pound pasta
Parmesan cheese
In a large fry pan, brown onion in about 1 tablespoon olive oil. Blend tomatoes in a blender for several seconds and add to skillet with rest of ingredients. Add about 1 teaspoon olive oil and simmer 15 to 30 minutes.
Meanwhile, cook pasta according to package directions; drain and top with sauce and parmesan cheese. Serves 3 to 4.
Use this sauce for eggplant parmesan, fried zucchini, fried eggplant or to top your favorite pasta dish.
1 small onion, diced
1 large can (32 to 48 ounces) whole tomatoes
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 tablespoon sweet basil, or 4 leaves fresh
4 cloves fresh garlic, sliced
1 pound pasta
Parmesan cheese
In a large fry pan, brown onion in about 1 tablespoon olive oil. Blend tomatoes in a blender for several seconds and add to skillet with rest of ingredients. Add about 1 teaspoon olive oil and simmer 15 to 30 minutes.
Meanwhile, cook pasta according to package directions; drain and top with sauce and parmesan cheese. Serves 3 to 4.
Use this sauce for eggplant parmesan, fried zucchini, fried eggplant or to top your favorite pasta dish.