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Add a photoServings: 4
Ingredients
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Extra virgin olive oil
- 1 sm Garlic clove, crushed
- 1/4 c. Finely minced onion
- 2 x 14 1/2 ounce. cans of whole
- Â Â Tomatoes with juice, broken
- Â Â Up, or possibly 3 c. peeled and
- Â Â Minced fresh tomatoes
- Â Â Salt to taste
- Â Â Freshly grnd black pepper
- 1 lb Penne pasta, or possibly other shape
- 1/2 c. Minced fresh basil
- Â Â Grated Parmesan cheese
Directions
- In a large skillet, heat the 1/4 c. of extra virgin olive oil over medium heat; add in the onion and saute/fry till tender (don't brown). Add in the garlic and saute/fry for one minute. Stir in the tomatoes; reduce the heat to medium low and simmer, stirring occasionally, till the sauce is slightly thickened, about 25 min. Add in the salt and pepper to taste. In a large pot of boiling salted water, cook the pasta to desired doneness; drain well and place in a large bowl. Stir the Tbsp. of extra virgin olive oil into the sauce, then pour over the pasta. Add in the basil and toss to blend. Sprinkle with Parmesan cheese, if you like, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 600 | |
| Calories from Fat 166 | 28% |
| Total Fat 18.87g | 24% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 434mg | 12% |
| Total Carbs 91.4g | 24% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.55g | 4% |
| Protein 15.58g | 25% |
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