Creamy Tomato Sauce
2 Tablespoons Extra Virgin Olive Oil
1 medium onion, diced
2 cloves garlic, crushed
fresh ground pepper
1 (28 oz) can Tomato puree
1/2 cup light cream
fresh basil, shredded
Parmigiano Reggiano cheese, grated or shredded
1 pound of your favorite pasta, cooked according to package directions
-Heat a medium saucepan on medium heat. Add the oil. When the oil gets hot, add the onion and garlic (I
crush the garlic directly into the pan).
-Stir the onions and garlic around for a minute or two, until they start sizzling and you start to see a bit of
color on the bottom of the pan.
-Add the tomato puree, and salt and pepper to taste.
-Stir the sauce until it starts to bubble, then reduce the heat and let it simmer for about 30
minutes, stirring occasionally.
-While the sauce simmers, cook your pasta according to package directions.
-You might want to save a bit of the starchy pasta water just in case you need to thin the sauce down a bit.
Sometimes it gets too thick when it simmers and a little bit of pasta water works wonders to bring it back.
-Remove the sauce from the heat. Stir in the cream and the basil.
-Pour the sauce over the drained pasta and serve immediately, topped with shredded parm and additional basil, if
desired.