Ingredients:
1 (16oz) penne pasta (boil as much needed)
1 can (28-ounces) whole peeled tomatoes, in juice/10 fresh tomatoes (peeled and boil them before using so they become soft)
1 small white or sweet onion, finely diced and minced
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch salt
Pinch fresh ground black pepper
2 tablespoons cooking oil, to saute
Diections:
- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the cooking oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
- Bring a large pot of lightly salted water and put 1 teaspoon oil in it to boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
- In a large bowl, toss the cooked pasta with the tomatoes sauce.
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