This simple, classic Italian dish is easy and quick to make. Serve with warmed crusty Italian bread.
“Chiffonade” is a French term which means “rags.” To make a chiffonade of basil: Stack the leaves and roll them into a tight cigar shape. Slice crosswise into thin strips. Fluff the strips to separate them.
- Cook Time
- Prep Time
- 1 (1-pound) box thin spaghetti
- 6 tablespoons extra virgin olive oil
- 1 red onion, halved lengthwise and thinly sliced
- 1 (28-ounce) can diced tomatoes, undrained
- 3 tablespoons red wine vinegar
- 2 teaspoons Gefen Coarse Sea Salt
- 1 teaspoon freshly ground black pepper
- 1 bunch basil, rinsed, patted dry, in a chiffonade
- Store-bought crusty Italian bread
1. Cook spaghetti according to package directions.
2. While spaghetti is cooking, prepare sauce: In a 4-quart saucepot over medium heat, heat oil and onions. Cook until soft, about 5 minutes. Add tomatoes and vinegar; cook for 15 minutes. Season with salt and pepper.
3. Drain spaghetti and add to tomato mixture. Toss well.
4. Toss in basil just before serving. Serve immediately with warmed bread.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.