Lighter Tomato Basil Sunday Pasta

• 1 pound Fusilli Pasta
• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 28 ounces, weight Canned Plum Tomatoes
• 7 whole Basil Leaves, Chopped
• 1/2 Tablespoons Dried Oregano
• 1/4 Tablespoons Salt
• 1/4 Tablespoons Black Pepper
• 3 whole Basil Leaves, For Garnish

1. Boil a pot of water to cook your pasta.
2. Cook pasta according to package instructions for al dente.
3. Then drain and set aside.
4. In a skillet over medium-high heat, heat up your olive oil.
5. Add your onions and saute for 2-3 minutes.
6. Add your garlic and cook for an additional 30 seconds.
7. Add your canned tomatoes, and crush them with a potato masher.
8. Mix tomatoes in with the onions and garlic and allow to bubble up, about 4-5 minutes stirring occasionally.
9. Add in your chopped basil leaves, dried oregano, salt and pepper.
10. Stir to combine and allow to simmer on medium-low heat for 15 minutes.
11. Add your pasta to the skillet and toss to coat.
12. Transfer to a serving bowl and garnish with the additional basil leaves.

pasta, olive oil, onion, garlic, tomatoes, basil, oregano, salt, black pepper, basil

Taken from tastykitchen.com/recipes/main-courses/lighter-tomato-basil-sunday-pasta/ (may not work)