Pasta al Pomodoro

By amaliana

Whether you prepare this lightly sauced dish with fresh or canned tomatoes, you'll love how easy it is to make and personalize with your favorite herbs.

Ingredients

• 1 medium onion
• 1 large carrot
• 1 large rib celery
• 1/4 cup extra-virgin olive oil
• 1 pound skinned and seeded fresh tomatoes or 1 can(14 ounce) tomatoes with juice
• Sea salt and freshly ground pepper
• 1 pound pasta of your choice, such as wagon wheels

Preparation

Step 1

Peel and chop onion very finely. Finely chop carrot and celery (a few celery leaves is optional). Heat oil in heavy-bottomed saucepan until hot but not smoking; stir in all of chopped vegetables. Cook over medium-low heat, stirring occasionally, until vegetables are soft and onion is translucent, about 15 minutes.

Add tomatoes; stir thoroughly. Cover and simmer about 30 minutes, stirring often. Season with salt and pepper to taste. Bring large pot of salted water to boil; stir in pasta. Cook according to package directions until al dente. Drain and return to pot. Add sauce and toss together.