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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I got this from the newspaper years ago. I love it served over rigatoni with a little parmesan sprinkled on top. IT DOES NOT REQUIRE OREGANO, OR ANY OTHER ITALIAN HERBS. It's absolutely perfect just as is. Ingredients:
1/2 cup chopped onion |
1 clove garlic, minced (i usually add more) |
2 tablespoons olive oil |
2 (28 ounce) cans plum tomatoes, undrained |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In a large skillet, saute onions and garlic in oil until golden.
2. Add undrained tomatoes; break up tomatoes with a fork.
3. Stir in parsley, basil, salt and pepper.
4. Stirring occasionally, cover and simmer over low heat for 2 hours.
5. Serve with rigatoni or another pasta shape.
6. 6 servings.
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