Nonna Giancaspro Italian Pasta

Ingredients:

One onion, three garlic cloves, three quarters of a cup of extra-virgin olive oil, one big can of plum tomatoes (imported from Italy), one cup fresh parsley and one cup of fresh basil.

In a medium pan: Chop the onion, split each garlic clove in half;

Warm up (but not too much) half a cup (or a little less) of extra-virgin olive oil ; Golden brown the onions and the garlic in the oil, stirring frequently;

Puree your plum tomatoes with a blender or crush them with a fork and pour them in the pan. Roughly chop the basil and parsley and add it to the sauce.  Add the other quarter of a cup of olive oil.

Add salt.   Cook 15-20 minutes.

Usually the sauce is made while making the pasta.  This is how it goes:

Put a medium-large pan with water to boil. Prepare the pasta sauce.

When water comes to a boil, pour your pasta in and let it cook.

Sauce and pasta will be ready at the same time.  After draining the pasta pour back the pasta in the same pan and pour the sauce over it.  Don’t put the pasta in another pasta bowl to make it look pretty for the table.  Pasta has to be served hot so it has to be served in the pan to keep it hot.

Bring the pan to the table and serve with sprinkles of real parmesan cheese.

This is Rachele’s Grandmother’s Special Pasta Recipe.

This is the  15^th recipe of Mr. Welsh’s Class Cooks 2006, May 18, 2006