2/3 cup uncooked pasta, then cooked One-16-ounce can of plain whole tomatoes, without salt, 750 grams canned stewed
1 cup small diced onion
½ tablespoon olive oil
½ teaspoon salt
¼ pepper
3 tablespoons red wine
2 garlic cloves, mashed
1 teaspoon sugar or honey
10 leaves fresh basil, julienne, 2 tablespoons
3 tablespoons fresh oregano leaves
Method
Place oil, onion, salt and pepper in a sauce pan over medium low heat. Cover and cook for 5 to 7 minutes or until translucent. Add wine, garlic and sugar or honey, and cook for 2 minutes
more.
Process tomatoes and pour into a pan with half the basil and half
the oregano. Cook covered over medium low heat for 15 minutes.
Add the remaining herbs, cover and set aside for 2 to 3 minutes.
Chef Pachi
