Recipe by ~Bliss~
I got this from the newspaper years ago. I love it served over rigatoni with a little parmesan sprinkled on top. IT DOES NOT REQUIRE OREGANO, OR ANY OTHER ITALIAN HERBS. It's absolutely perfect just as is.
Top Review by Shawn C
it is almost exactly like mine that I learned from my x- BIL who was from Naples Italy and a Chef who owned an Italian restaurant. The hardly ever used Oregano in any dish since it is not the traditional way in Naples. Basil is the main ingredient in almost all his dishes. I loved this!
- 1⁄2 cup chopped onion
- 1 clove garlic, minced (i usually add more)
- 2 tablespoons olive oil
- 2 (28 ounce) cans plum tomatoes, undrained
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- In a large skillet, saute onions and garlic in oil until golden.
- Add undrained tomatoes; break up tomatoes with a fork.
- Stir in parsley, basil, salt and pepper.
- Stirring occasionally, cover and simmer over low heat for 2 hours.
- Serve with rigatoni or another pasta shape.
- 6 servings.