Ingredients

• Capellini or spaghetti pasta (1 lb.)

• Tomatoes (1 lb.)  

• Vegetable stock (3 cups)

• Fresh basil (3 bunches)

• Oregano (¼ tsp.)

• Rosemary (¼ tsp.)

• Parmesan cheese (fresh)

• Butter (3 tbsp.)

• Onion (medium sized)

• Thyme (¼ tsp.)

• Freshly ground black pepper

• Garlic (4 cloves)

• Vito & Joe’s Extra Virgin Olive Oil

• Salt (to taste)

How to Prepare

1. Dice the tomatoes. If using plum or smaller tomatoes, just slice them in half.

2. Rough chop the onion and the garlic.

3. Heat 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil and butter on medium in a large saucepan.

4. Add the onions. Simmer for 2 -3 minutes before adding the garlic.

5. Cook the garlic and onions until both just start to tenderize. Continue to simmer.

6. Add oregano, thyme, and rosemary.

7. Mix for about 30 seconds and then add the tomatoes.

8. Cook for 1 minute while adding salt and freshly ground black pepper to taste.

9. Separate the tomatoes in half in the pan so there is an empty space in the middle for the pasta.

10. Carefully lay the pasta in the empty space and add the vegetable stock.

11. Break apart some of the basil and add to the pasta and tomato mixture. Cook the pasta mixture for about 9 minutes.

12. Carefully separate the pasta while it cooks to prevent sticking.

13. Turn off the heat and add freshly grated parmesan cheese.

14. Stir to mix the cheese into the pasta and lightly melt the cheese.

15. Remove the pan from the stove and place in a large serving dish.

16. Garnish with fresh basil and freshly grated parmesan cheese. Enjoy!