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Ingredients
- 12 oz. pasta shells
- 1 medium yellow or Vidalia onion
- 2 tsp. olive oil
- 1 Tbsp. dried basil, crushed
- 1 to 2 tsp. water (optional)
- 2 (14 1/2 oz.) cans stewed tomatoes (Italian-style with juice), crushed
Method
- Cook the pasta according to package directions.
- Saute the onion in the olive oil until softened (about 5 minutes).
- If more liquid is needed, add the water.
- Add the crushed tomatoes and the basil.
- Mix well and cook, uncovered, on medium until the liquid is reduced.
- Stir occasionally.
- Makes 4 servings.
