Spaghetti Pomodoro(Our Favorite!) - cooking recipe

Ingredients

2 cans (14 oz.) Italian-style tomatoes, chopped
1 to 2 Tbsp. olive oil
1 medium onion, diced
2 tsp. dried basil or 1/4 to 1/3 c. fresh, minced
salt
De Cecco spaghettini No. 11 (available at Drake St. Bruno's)

Preparation

Put on water to boil (and when boiling put in spaghetti). Meanwhile, saute onions in olive oil until translucent.
Add the tomatoes, basil and salt, and simmer until spaghetti is cooked. (Always prepare this sauce in an open skillet.)
Serve the sauce on the drained spaghetti, topping each with a sprig of fresh basil.