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Prep Time: 3 Minutes Cook Time: 1 Minutes |
Ready In: 4 Minutes Servings: 4 |
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I got this recipe from my neighbor who spent three years studying in Italy, her boyfriend's real Italian mother made it. Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, peeled,and chopped into 1 squares (pretty big chunks) |
1 ounce shredded fresh parmesan cheese, to top,to taste (optional) |
1 teaspoon sea salt (to taste) |
1 (28 ounce) can whole peeled canned plum tomatoes, with tomato juice and basil |
Directions:
1. I usually quadruple this recipe because the sauce keeps so well and we eat it for days.
2. Pre-heat heavy saucepan on medium heat, add olive oil and onion, stir until onion is clear (3-4 minutes).
3. Add content of tomato can (s) and salt, stir to blend.
4. Bring to bubbles, reduce heat to low and simmer uncovered until onion is softened (60 minutes).
5. While simmering, use wooden spoon, smash whole tomatoes into quarters.
6. Serve over penne, cooked al-dente.
7. Top with fresh shredded Parmiagian cheese (vegan, omit cheese).
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