4 Servings

Preparation: 30 minutes

Cooking: 13 minutes

INGREDIENTS

• 10 1/2 oz. (300 g) vermicelli or spaghetti
• 1 1/2 lb. (600 g) tomatoes, peeled and diced
• 3.5 oz. (100 g) yellow onion, chopped
• 2 tbsp. (30 ml) extra virgin olive oil
• 8 leaves fresh basil, coarsely chopped
• 1 clove garlic
• Salt and pepper

INSTRUCTIONS

1. Heat the oil in a skillet until hot.
2. Add the onion and garlic and cook until golden brown.
3. Add the tomatoes, season with salt and pepper, and continue to cook over a high heat for about 20 minutes, stirring occasionally.
4. Remove the garlic and stir in the basil.
5. Bring a pot of well-salted water to a boil.
6. Cook the pasta in the boiling water until al dente and drain.
7. Transfer to bowls, pour the sauce over the pasta, and serve.