Herbed Tomato Sauce
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||38 Ounce, drained and chopped (2 Cans, 19 Ounce Or 540 Milliliter Each)|
|Dried oregano||1 Teaspoon|
|Sweet peppers||2 , seeded, thinly sliced (1 Each Red And Green Pepper)|
|Grated parmesan cheese||2 Ounce|
In large saucepan, heat 2 Tb (25 mL) of the Oil over mediumiieat; cook onion and garlic 3 to 5 miriutes until softened but not brown. Stir in tomatoes, oregano and bay leaf. Simmer, uncovered, 15 to 20 minutes or until sauce has thickened.
Meanwhile, in small skillet, heat remaining oil over medium-high heat; stir-fry peppers 2 to 3 minutes or until tender-crisp. Set aside.
Add tomato sauce to cooked pasta; toss well. Season with salt and pepper to taste. Serve topped with peppers and Parmesan cheese.