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Categories:Viewed: 38 - Published at: 10 years ago
Ingredients
- 1 pound Fusilli Pasta
- 1 Tablespoon Olive Oil
- 1 whole Onion, Diced
- 3 cloves Garlic, Minced
- 28 ounces, weight Canned Plum Tomatoes
- 7 whole Basil Leaves, Chopped
- 1/2 Tablespoons Dried Oregano
- 1/4 Tablespoons Salt
- 1/4 Tablespoons Black Pepper
- 3 whole Basil Leaves, For Garnish
Method
- Boil a pot of water to cook your pasta.
- Cook pasta according to package instructions for al dente.
- Then drain and set aside.
- In a skillet over medium-high heat, heat up your olive oil.
- Add your onions and saute for 2-3 minutes.
- Add your garlic and cook for an additional 30 seconds.
- Add your canned tomatoes, and crush them with a potato masher.
- Mix tomatoes in with the onions and garlic and allow to bubble up, about 4-5 minutes stirring occasionally.
- Add in your chopped basil leaves, dried oregano, salt and pepper.
- Stir to combine and allow to simmer on medium-low heat for 15 minutes.
- Add your pasta to the skillet and toss to coat.
- Transfer to a serving bowl and garnish with the additional basil leaves.
