Ingredients
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2 tablespoons extra virgin olive oil
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2 garlic cloves, chopped
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1 medium onion, chopped
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1 (28 ounce) can crushed tomatoes (The first two reviewers have said this is a bit thin. So I'd suggest draining the crushed tomatoes a)
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1 (14 ounce) can diced tomatoes, drained
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salt and pepper
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10 ounces penne rigate, cooked
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20 fresh basil leaves, torn
Instructions
- Put large pot of water on to boil for penne.
- Salt boiling water and cook penne to al dente.
- Heat a medium pot on stove top over medium low to medium heat.
- Add extra-virgin olive oil, garlic and onion for the tomato basil sauce.
- Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions.
- After 15 minutes, stir in tomatoes and raise heat to warm tomatoes.
- Season with salt and pepper.
- Stir in basil and wilt it into the sauce.
- Remove sauce from heat.
- When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.