Categories: Pasta

Ingredients

• 2 lbs plum tomatoes
• 1 onion
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 8 oz uncooked spaghetti
• Fresh basil
• romano cheese

Directions

1. Dice the onion and chop the tomatoes. Cook the spaghetti as directed.

2. In a 6-qt stockpot, heat olive oil over medium heat. Add onion; cook and stir 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for about 25 minutes, until thickened.

3. Meanwhile, chiffonade the basil. Stack 1/4 cup of leaves from largest to smallest; roll up with the biggest leaf on the outside. Slice the bundle into ribbons.

4. When the sauce is ready, stir in the basil and a little sugar. Lightly toss the sauce with the drained spaghetti. When it’s time to eat, top with grated Romano and extra basil.

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