Ingredients:
1 pound Italian ziti
2-28 ounce cans Crushed Italian Tomatoes
1/2 cup of Fresh Basil (1/2 reserved)
1 handful fresh parsley chopped
1/2 teaspoon dry oregano
salt & pepper
olive oil
1/2 small onion
2-3 cloves garlic
1 tablespoon butter reserved to add at end
Parmigiana Reggiano
Directions:
Mince the garlic and chop the onion finely.
Heat up the pan to medium heat and add enough oil to coat the bottom.
Saute the onion with salt until soft and translucent. You want a low slow cooking as to not brown the onion.
Add garlic and stir it so it does not burn while sauteing it until soft and tender, not brown.
Add the oregano rubbing it between your hands to release the oils. Stir allowing it to heat up and release more oils.
Add tomatoes, pepper, half the basil-torn into smaller pieces, and parsley, stir, taste for salt, and bring to a bubble.
*Note: At this point I also like to a piece of left over Parmigiana rind. I freeze the rinds in small chunks. I seem to never run out and this adds so much flavor!
Lower heat to allow for a slow bubbly simmer.
Cook stirring here and there until it reduces and becomes a thick sauce, about 11/2-2 hours or more.
Serve right away or once it is thick enough turn to low, cover with a tight fitting lid and cook for as long as you desire.
Just before serving add the other half of basil and the butter to the sauce and stir.
Cook the ziti in plenty of well salted water until Al Dente and drain but do not rinse.
In a large serving bowl place half the sauce with the steaming pasta and toss until well coated.
