Wagon Wheels With Sun-Dried Tomato Sauce

• 8 ounces whole onion or 7 ounces chopped (ready-cut) onion
• 1 teaspoon olive oil
• 1 large clove garlic
• 2 cups very hot tap water
• 1 cup sun-dried tomato halves (not marinated)
• 8 ounces wagon wheel pasta
• 1 tablespoon chopped parsley
• 1 tablespoon fresh oregano
• 2 teaspoons lemon juice
• 4 tablespoons Parmigiano Reggiano

1. Bring water to boil in covered pot for pasta.
2. Chop whole onion and saute in hot oil in nonstick skillet until onion is soft.
3. Meanwhile, with food processor on, drop garlic through feed tube and mince.
4. Combine 1/2 cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to food processor.
5. Process to puree tomatoes.
6. Add remaining 1 1/2 cups of water, and continue to process to combine.
7. Add tomato mixture to skillet and bring to boil.
8. Reduce heat, and continue to simmer to thicken slightly.
9. Cook wagon wheels according to package directions.
10. Chop parsley and oregano, and add to sauce with lemon juice.
11. Simmer over low heat.
12. Grate cheese.
13. When pasta is ready, drain and serve with tomato sauce, sprinkled with cheese.

onion, olive oil, clove garlic, water, tomato, wagon wheel pasta, parsley, fresh oregano, lemon juice

Taken from cooking.nytimes.com/recipes/9494 (may not work)