Fresh Summer Pasta Sauce - cooking recipe

Ingredients

2 lb. ripe tomatoes
1 white onion (large)
2 cloves garlic (large)
3/4 c. fresh basil
2 Tbsp. to 1/2 c. olive oil (low-fat to high fat)
salt, sugar and pepper
1 lb. fettuccini
Parmesan cheese, shredded

Preparation

Peel
and
chop
tomatoes
(nicer
if
you
also deseed tomatoes).\tFinely\tchop
onion and garlic cloves.\tChop fresh basil.
Mix all and add sugar; start with 1 teaspoon; salt 1/2 teaspoon
and pepper 1/4 teaspoon. Add more to taste; how much you add
depends
on your tomatoes.
Cook pasta and have hot. Sauce should be room temperature or only slightly warm. Do not cook! Serve
over
hot
pasta
and
add
good amount shredded Parmesan on top.