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
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
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