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Tomato: Summer Spaghetti

Source of Recipe

Cincinnati Enquirer


List of Ingredients

3 tb Extra virgin olive oil
1/4 c Finely diced onion
1 tb Finely chopped garlic
1 1/2 lb Vine-ripened tomatoes peeled, coarsely chopped
1/2 ts Salt
1/3 c Chopped fresh basil
1/4 ts White pepper
4 tb Freshly grated Parmesan or Romano cheese
8 oz Thin spaghetti linguine or penne


Recipe

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.