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Author Notes: “We really miss those tomatoes at this time of the year," says Don of fall and winter. "We have to buy them in the store, [and they have] much less flavor.” —Food52
Makes 1 pound of pasta
- 4 tablespoons California Olive Ranch extra virgin olive oil
- 1/2 large onion (approximately 1 cup chopped)
- 4 cloves garlic
- 5 cups chopped fresh roma tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 fresh basil leaves (4 chopped for the sauce; 2 for garnish)
- 1 pound spaghetti
- Parmesan, grated, for serving
- In a skillet, heat olive oil and add onions and garlic. Sauté until tender and golden brown.
- Add tomatoes (Don leaves the skin on the tomatoes), seasonings, and 4 of the chopped basil leaves, and simmer for 30 minutes.
- Cook the spaghetti until al dente. Serve the sauce over the pasta and sprinkle with the grated Parmesan cheese and remaining fresh basil. Enjoy!