Marinara Mostaccioli

• 12 oz (336 grm). to 16 oz (448 grm). dry mostaccioli
• 32 oz (896 grm). canned crushed tomatoes, (Use Italian Plums or other rich meaty tomato. Whole canned tomatoes crushed in your hands is fine, do not use fresh tomatoes.)
• vegetable cooking spray
• 1 tbsp (15 ml) or a little more of olive oil
• 1 large onion, diced
• 5 cloves garlic, minced
• 1 tbsp (15 ml) granulated sugar
• 1 tbsp (15 ml) sea salt (table salt is ok)
• 1 tbsp (15 ml) fresh ground pepper, or coarse ground pepper
• 1 cup (225 ml) fresh parsley, chopped/minced
• 1/2 cup (125 ml) fresh basil, thinly sliced, or torn is best in littler pieces
• 1/2 cup (125 ml) Romano cheese, grated

1. Cook pasta according to package directions, and drain, then set aside.
2. Into your food processor with the basic chopping blade, throw in the tomatoes, and give it a pulse or two, until not smooth, but only slightly chunky.
3. Then, spray a big sauce pan with vegetable oil and saute the onion, garlic for about 2-3 minutes, until they are just cooked, but not browned or tanned.
4. Then, to the sauce pan, add the tomatoes, sugar, salt, and pepper, bringing the tomatoes to a boil.
5. Then, immediately reduce the heat, and simmer, uncovered for about 10 minutes.
6. Stir in parsley and basil.
7. Serve sauce over pasta; sprinkle with Romano cheese.

mostaccioli, tomatoes, vegetable cooking spray, olive oil, onion, garlic, sugar, salt, ground pepper, fresh parsley, fresh basil, romano cheese

Taken from online-cookbook.com/goto/cook/rpage/00176D (may not work)