PENNE POMODORO

A fragrant and flavorful alternative to your run-of-the-mill pasta. This is easy to make because the pomodoro doesn’t require nearly as much cooking time as a traditional tomato sauce. The key is using fresh basil leaves, so don’t skimp. The recipe makes enough for 4 large or 6 smaller servings, but it can easily be cut in half.

2 tbsp olive oil
1 medium Vidalia onion
2 large (28 oz) cans diced tomatoes
3/4 oz (about 4-5 stalks) fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1lb (one pkg) penne pasta
Grated parmesan or soy parmesan cheese (optional)

Pour the olive oil into a large pot, and heat over medium on the stove. Cut the onion lengthwise into thin strips. Add the onion to the pot and sauté until soft. Add the tomatoes, basil, salt and pepper. Turn heat down to low and simmer for 10 minutes before starting the pasta. Stir the pomodoro and make sure the heat is low enough that it doesn’t boil over. Fill another large pot with 4 quarts of water. Bring to a boil over high heat. Add the pasta and turn the heat to down to medium-high. Cook for about 10-12 minutes, until pasta is cooked through but still firm. Pour into a colander to drain the water. Rinse with a quick splash of lukewarm water (not cold water, or the pasta will get cold). Pour into a large pasta bowl. Add the pomodoro and toss lightly. Sprinkle with cheese if desired.