Marinara Sauce


1/2 c. chopped onion
1 clove garlic, minced (i usually add more)
2 tbs. olive oil
2 (28 oz) cans plum tomatoes, undrained
1/4 c. chopped fresh parsley
2 tbs. chopped fresh basil or 2 tsp dried basil
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper

In a large skillet, saute onions and garlic in oil until golden.
Add undrained tomatoes; break up tomatoes with a fork.
Stir in parsley, basil, salt and pepper.
Stirring occasionally, cover and simmer over low heat for 2 hours.
Serve with rigatoni or another pasta shape. 6 servings.