Spaghitti Vesuvius I.E.S.Jjgf65A

• 1/2 cup olive oil, extra-virgin
• 1/4 cup parsley leaves chopped
• 3 CLOVES garlic minced
• 1 x salt to taste
• 1/4 cup basil chopped
• 1 SMALL onions minced
• 10 each italian plum (roma) tomatoes peeled
• 1 pinch sugar
• 1 pound spaghetti
• 1 tablespoon hot chili peppers

1. LEFT WHOLE STEMS REMOVED PUT THE OLIVE OIL, GARLIC, ONION, AND HOT PEPPER IN A LARGE SAUTE PAN.
2. COOK UNTIL THE ONION IS COMPLETELY SOFTENED BUT NOT BROWNED.
3. CUT THE TOMATOES IN HALF FROM TOP TO BOTTOM.
4. DO NOT REMOVE THE SEEDS OR JUICE.
5. PUT IN THE PAN, CU SIDE UP, AND COOK OVER MEDIUM LOW HEAT FIVE MINUTES.
6. SPRINKLE WITH SALT AND PINCH OF SUGAR.
7. CAREFULLY, SO AS NOT TO BREAK THE TOMATOES, TURN THEM OVER.
8. PLACE IN A 225 DEGREE OVEN FOR 2 1/2 HOURS.
9. SPRINKLE THE TOMATOES WITH PARSLEY AND BASIL AND CONTINUE TO COOK 30 MINUTES, BASTING WITH PAN JUICES FROM TIME TO TIME.
10. COOK THE SPAGHETTI IN 5 QUARTS OF BOILING SALTED WATER UNTIL AL DENTE.
11. DRAIN AND PUT INTO A PASTA DISH.
12. POUR THE TOMATOES OVER.
13. TOSS TOGETHER BEFORE SERVING.

olive oil, parsley, garlic, salt, basil, onions, italian plum, sugar, spaghetti, hot chili peppers

Taken from recipeland.com/recipe/v/spaghitti-vesuvius-iesjjgf65a-33129 (may not work)