*  Exported from  MasterCook  *

                             Summer Spaghetti

Recipe By     : Cincinnati Enquirer
Serving Size  : 1    Preparation Time :0:00
Categories    : All Newly Typed Not Shared       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tablespoons   extra virgin olive oil
     1/4  cup           finely diced onion
   1      Tablespoon    finely chopped garlic
   1 1/2  pounds        vine-ripened tomatoes, peeled -- coarsely chopped
     1/2  teaspoon      salt
     1/3  cup           chopped fresh basil
     1/4  teaspoon      white pepper
   4      Tablespoons   freshly grated Parmesan or Romano cheese
   8      ounces        thin spaghetti, linguine or penne

Heat a large pot of water for cooking pasta.  Meanwhile, put oil and onions
in a 2 to 3 quart saucepan over medium heat and cover.  Simmer onions until
soft, but not brown.  Add garlic and cook for 2 minutes uncovered without
browning.  Stir in tomatoes, basil, salt and pepper.  Turn to high heat.
 When sauce begins to bubble, remove from heat and cover.

Cook pasta al dente and drain (but not too dry) and return pasta to pot.  Add
a little sauce and 2 Tablespoons of grated cheese.  Mix well.  Turn out onto
serving platter.  Add more sauce and remaining cheese.  Serve immediately.

                   - - - - - - - - - - - - - - - - - -