Author Notes: “We really miss those tomatoes at this time of the year,” says Don of fall and winter. “We have to buy them in the store, [and they have] much less flavor.” —Food52
Makes: 1 pound of pasta
Ingredients
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4
tablespoons California Olive Ranch extra virgin olive oil
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1/2
large onion (approximately 1 cup chopped)
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4
cloves garlic
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5
cups chopped fresh roma tomatoes
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1
teaspoon Italian seasoning
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1
teaspoon salt
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1/2
teaspoon freshly ground black pepper
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6
fresh basil leaves (4 chopped for the sauce; 2 for garnish)
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1
pound spaghetti
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Parmesan, grated, for serving
Directions
- In a skillet, heat olive oil and add onions and garlic. Sauté until tender and golden brown.
- Add tomatoes (Don leaves the skin on the tomatoes), seasonings, and 4 of the chopped basil leaves, and simmer for 30 minutes.
- Cook the spaghetti until al dente. Serve the sauce over the pasta and sprinkle with the grated Parmesan cheese and remaining fresh basil. Enjoy!