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Pasta with Tomato & Basil
Here is a light and quick recipe for 4
(unless you have 4 hungry teenagers, when you need to double the quantities).
It is best eaten in conjunction with a glass or two of Italian white wine.
This is one of Wendy's Recipes
Ingredients 12 oz (330g) Pasta
14 oz (400g) can Tomatoes - chopped
1 Onion - finely chopped
3 - 4 cloves of garlic - finely chopped       (I like garlic)
Salt & Pepper
Fresh Basil Leaves
4 fl oz (120ml) Dry White wine
a little olive oil  


Method 1. Cook pasta according to the instructions on the packet. While this is cooking prepare the sauce.
2. Heat the olive oil up in a saucepan, then add the finely chopped onion & garlic. Cook for a few minutes until they become soft and transparent, but not broken.
3. Add the tomatoes and juice. Bring to the boil, then reduce heat and simmer for 20 minutes. Just before the 20 minutes is up add salt and pepper to taste, and tear up and add the Basil leaves.
4. Add the dry white wine, stir well and bring the sauce back to the boil.
5. Pour the sauce over the drained pasta, and mix gently.  

Serve with a crisp green salad and garlic bread - and enjoy

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