Savanna in 2018 while serving an LDS mission in Italy.
INGREDIENTS
4 tablespoons olive oil1 medium onion, very finely chopped
1 clove garlic, finely chopped
1 pound tomatoes, fresh or canned, chopped, with their juice
salt and freshly ground black pepper to taste
a few leaves fresh basil or sprigs parsley
DIRECTIONS
Heat the oil in a medium sauce pan. Add the onion, and cook over moderate heat until it is translucent, 5-8 minutes.
Stir in the garlic and the tomatoes with their juice. Season with salt and pepper. Add the herbs and cook for 20-30 minutes.
If desired, pass the sauce through a food mill or puree in a food processor. To serve, reheat gently, correct the seasoning and pour over the drained pasta.
DIRECTIONS
Heat the oil in a medium sauce pan. Add the onion, and cook over moderate heat until it is translucent, 5-8 minutes.
Stir in the garlic and the tomatoes with their juice. Season with salt and pepper. Add the herbs and cook for 20-30 minutes.
If desired, pass the sauce through a food mill or puree in a food processor. To serve, reheat gently, correct the seasoning and pour over the drained pasta.
Serves 4
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