Ingredients:
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 medium onions, chopped
1 (28 ounce) cans crushed tomatoes ( The first two reviewers have said this is a bit thin. So I’d suggest draining the crushed tomatoes a)
1 (14 ounce) cans diced tomatoes, drained
salt and pepper
20 fresh basil leaves, torn
10 ounces penne rigate, cooked
Directions:
Put large pot of water on to boil for penne.
Salt boiling water and cook penne to al dente.
Heat a medium pot on stove top over medium low to medium heat.
Add extra-virgin olive oil, garlic and onion for the tomato basil sauce.
Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions.
After 15 minutes, stir in tomatoes and raise heat to warm tomatoes.
Season with salt and pepper.
Stir in basil and wilt it into the sauce.
Remove sauce from heat.
When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.