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Pasta a la Pietra

 

Dice 1/2 onion and saute in 1 tablespoon extra-virgin olive oil. When onion is translucent, add two chopped very ripe tomatoes and 1/2 cup packed coarsely chopped fresh basil leaves. Cover and cook over medium heat for about 5-7 minutes; stir occasionally. Add 3/4 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Continue to cook until mixture becomes sauce (approx. 5 more minutes).

Add to 10oz fresh pasta (penne, rotini, farfalle, etc.) with 1/4 cup freshly grated Parmesan cheese. Serve immediately.