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Tricolor Pasta

30 Min

Whether you use this as an appetizer or as a main course, you'll be sure to hear "It's so colorful!" followed quickly by "And it tastes as good as it looks!!"

What You'll Need

  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1/4 cup finely chopped onion
  • 1 small garlic clove, crushed
  • 2 cans (14 ounces each) whole tomatoes with juice, broken up, or 3 cups peeled and chopped fresh tomatoes
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound penne or other tubular pasta shape
  • 1/2 cup chopped fresh basil leaves
  • Grated Parmesan cheese, for sprinkling (optional)

What to Do

  1. In a large skillet, heat the 1/4 cup of olive oil over medium heat; add the onion and saut until tender (do not brown). Add the garlic and saut for 1 minute.

  2. Stir in the tomatoes; reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, about 25 minutes. Add the salt and pepper to taste.

  3. In a large pot of boiling salted water, cook the pasta to desired doneness; drain well and place in a large bowl.

  4. Stir the 1 tablespoon of olive oil into the sauce, then pour the sauce over the pasta. Add the basil and toss to blend.

  5. Sprinkle with Parmesan cheese if desired, and serve.


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