Cappelini Pomodoro

Why does pasta have to be so fattening? I could make a different concoction everyday and be totally happy. This one came about out of desperation for tomatoes. They are too expensive in the winter and look like hell. The canned ones are the only sane way to go.

• 3 tbsp olive oil
• 1/2 onion finely chopped
• 3 garlic cloves minced
• 1 can crushed tomatoes
• salt
• pepper
• sugar
• parmesan
• oregano/parsley/basil
• cappelini

Heat olive oil in a saute pan. Add onion and saute (do not brown). Add garlic and saute (do not brown). When you smell the garlic add a can of crushed tomatoes. Stir until olive oil is incorporated into the tomato. Add a tsp of sugar and taste. The tomatoes need to lose their bitterness but don't overdo it. Salt and pepper to taste. Bring up to a high heat until bubbling. The canned tomatoes are raw and we want a cooked tomato flavour. Add herbs (whatever you have on hand - I looove basil) and sprinkle with parmesan. Let simmer while you boil up the pasta. Remember! The sauce waits for the pasta,never the other way around!

Toss together and top with parmesan.

Serve with salad and red wine

Although this dish is much better when prepared in the summer with fresh chopped tomatoes and slow cooked all day this is still far superior to canned sauce and it's worth the 10 minutes it takes to whip up. It's so fresh tasting everyone will know you put in the extra effort to make something from scratch.

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