Fresh Tomato Sauce with Pasta

If the chopped tomato is especially juicy, it can thin the sauce. Place the chopped pieces in a strainer or colander set over a bowl. Allow tomato pieces to drain 10 to 15 minutes to remove excess juices.



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Ingredients
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    1/4  cup 
    finely chopped onion
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    2   
    cloves garlic, minced
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    1   tablespoon 
    olive oil
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    4   cups 
    peeled, seeded, and chopped ripe fresh tomatoes (about 3 pounds)
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    pepper
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    1/4  cup 
    sliced pitted ripe olives
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    1/4  cup 
    snipped fresh basil or 2 teaspoons dried basil, crushed
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    6   ounces 
    dried capellini or spaghetti
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    Freshly shredded Parmesan cheese

Directions
1.
For sauce, in a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
2.
Stir in 2 cups of the tomatoes, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in the remaining chopped tomatoes, olives, and basil. Heat through.
3.
Meanwhile, cook capellini according to package directions. Drain. Serve tomato sauce over capellini. Sprinkle with Parmesan cheese. Makes 6 side-dish servings.
Make Ahead Tip
  • Prepare sauce; cover and chill up to 24 hours. Reheat to serve with pasta.
Nutrition information
Per Serving: cal. (kcal) 202, Fat, total (g) 6, chol. (mg) 5, sat. fat (g) 1, carb. (g) 31, fiber (g) 2, pro. (g) 8, vit. A (RE) 103, vit. C (mg) 28, sodium (mg) 202, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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