Napolitana Summer Pasta

2 T olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1 pound tomatoes, very ripe

2 T fresh parsley, chopped

2 t sugar

1 lb. pasta (I like penne)

Heat the oil in a heavy-based pan. Add the onion, carrot and celery, cover and cook for 10 minutes over low heat, stirring occasionally.

Add the tomato, parsley, sugar, and 1/2 C water. Bring to the boil, reduce heat to low, cover and simmer for 45 minutes, stirring occasionally. Season. If necessary, add up to 3/4 C water.

About 15 minutes before serving, cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain and return to the pan. Pour the sauce over the pasta and gently toss.

Nutrition Facts

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