Tomato & Basil Spagetti

Ingredients

• 1 box Barilla® Gluten Free Spaghetti
• 5 tablespoons extra virgin olive oil divided
• ½ small yellow onion diced
• 1 28 oz Italian style canned tomatoes chopped
• 4 fresh basil leaves torn
• ½ cup Parmigiano-Reggiano cheese grated
• salt and black pepper to taste

Directions

1. Sauté onion with 3 tablespoons of olive oil over medium heat in a large skillet until translucent
2. Add tomatoes and season with salt and pepper, simmer for 10 minutes
3. Bring a large pot of water to a boil, season with salt
4. Cook pasta according to package directions
5. Drain pasta and toss with sauce and fresh basil in a large mixing bowl
6. Top with grated cheese and drizzle with olive oil before serving