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Pasta al Pomodoro

  By  , ,

April 15, 2016

Slow simmered thinly sliced red onions, plum tomatoes, garlic and olive oil are all that is needed to create this mouthwatering pasta sauce!

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2 -28 oz. cans (56 oz. total) Italian plum tomatoes

3 T olive oil

4 medium red onions, peeled and sliced as thinly as possible

2 cloves garlic, minced

20 oz. cooked spaghetti or tagliatelle


Heat the olive oil in a Dutch Oven or large saucepan and add the onions

Reduce the heat and simmer the onions about 45 minutes or until they are very soft

Add the garlic and cook for an additional 3 to 5 minutes

Add the tomatoes and stir to break up and season with salt and pepper

Simmer the mixture, stirring occasionally, about 90 minutes or until the sauce is very thick, dark red and the oil has come to the surface

Cook pasta according to package directions

Drain the pasta and add it to the sauce

Toss well and serve

Deb Rogers introduced us to this sensational sauce. Thanks Deb!



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