Sun-Dried Tomato Spaghetti

• olive oil
• 1 onion diced
• 2 garlic cloves diced
• 1 7/8 cups sun-dried tomatoes packed in olive oil, drained and sliced
• 1 2/3 cups crushed tomatoes canned
• 15/16 cup black olives
• 7 9/16 tablespoons fresh basil chopped, plus whole leaves for garnish
• salt
• ground black pepper
• 1 1/8 pounds spaghetti
• Parmesan cheese grated

1. In a heavy-bottomed pot, heat up some olive oil. Saute the onions in it until softened. Then add the garlic and sun dried tomatoes. Saute 1 more minute.
2. Add the crushed tomatoes, olives, and fresh basil. Season with salt and pepper to taste and bring to a boil. Lower the heat and let simmer for 10 minutes. Keep hot.
3. Cook the spaghetti al dente according to package directions.
4. Serve the cooked, drained spaghetti with the sauce on top. Finish with grated Parmesan cheese and whole basil leaves as garnish.

olive oil, onion, garlic, tomatoes, tomatoes, black olives, fresh basil, salt, ground black pepper, spaghetti, parmesan cheese

Taken from www.yummly.com/recipe/Sun-dried-Tomato-Spaghetti-626790 (may not work)