Franco's Pasta with Winter Squash and Potatoes
INGREDIENTS:
-----WALDINE VAN GEFFEN
-VGHC42A-----
2 tb Olive oil
2 md Onions; chop
3 cn Imported Italian tomatoes;
-crush, drain, 28oz e
1 bn Fresh basil; chop
1 pn Crushed red pepper flakes
1 tb Unsalted butter
2 lb Spaghetti; cook; reserve
The water
-----WALDINE VAN GEFFEN
-VGHC42A-----
2 tb Olive oil
2 md Onions; chop
3 cn Imported Italian tomatoes;
-crush, drain, 28oz e
1 bn Fresh basil; chop
1 pn Crushed red pepper flakes
1 tb Unsalted butter
2 lb Spaghetti; cook; reserve
The water
1. Saute onions in oil. Add tomatoes, 1/4 of the basil and pepper flakes.
2. Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.
3. Serve over pasta. .
2. Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.
3. Serve over pasta. .