Italian Vegitarian Epicurean II

Pasta with Fresh Tomato & Basil Sauce

• ¼ cup chopped onion

• 2 cloves garlic, minced

• 2 T olive oil or butter

• 3 lbs or 4 cups chopped tomatoes

• ¼ cup fresh basil, choped or 2 t dried Herb de Provence

• 6 oz pasta

• ¼ t salt & ¼ t pepper

1. For sauce, cook the onion and garlic in hot oil till onion is tender but not brown.
2. Carefully stir in tomatoes, ¼ t salt and ¼ t pepper. Bring to boiling; reduce heat. Simmer uncovered, 35 to 40 minutes or to desired consistency. Stir in basil. Cook 5 minute more.
3. Meanwhile, cook pasta according to package directions. Makes 6 side-dish servings.
4. Liberally sprinkle with Parmesan or Asiago cheese.