Ingredients
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup White Onion, diced
- 2 tsp Bellino Minced Garlic
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 can Cento Whole Cherry Tomatoes (28 oz)
- 1 lb Anna Capellini
- Grated Romano Cheese, to taste
- Chopped Fresh Basil Leaves, to taste
Directions
Cover surface of large saucepan with oil, add onion and sauté until translucent, then add salt, garlic and pepper. Pinch each tomato with your fingers then add to pan. Bring to a boil then simmer for 20 minutes. Prepare pasta according to package instructions, drain and mix thoroughly with sauce until completely coated. Garnish with cheese and basil. Serves 6.
