*  Exported from  MasterCook  *
 
                              Summer Spaghetti
 
 Recipe By     : Cincinnati Enquirer
 Serving Size  : 1    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tablespoons   extra virgin olive oil
      1/4  cup           finely diced onion
    1      Tablespoon    finely chopped garlic
    1 1/2  pounds        vine-ripened tomatoes, peeled -- coarsely chopped
      1/2  teaspoon      salt
      1/3  cup           chopped fresh basil
      1/4  teaspoon      white pepper
    4      Tablespoons   freshly grated Parmesan or Romano cheese
    8      ounces        thin spaghetti, linguine or penne
 
 Heat a large pot of water for cooking pasta.  Meanwhile, put oil and onions
 in a 2 to 3 quart saucepan over medium heat and cover.  Simmer onions until
 soft, but not brown.  Add garlic and cook for 2 minutes uncovered without
 browning.  Stir in tomatoes, basil, salt and pepper.  Turn to high heat.
  When sauce begins to bubble, remove from heat and cover.
 
 Cook pasta al dente and drain (but not too dry) and return pasta to pot.  Add
 a little sauce and 2 Tablespoons of grated cheese.  Mix well.  Turn out onto
 serving platter.  Add more sauce and remaining cheese.  Serve immediately.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving