e-rcps...

Delicious, especially with fresh, ripe tomatoes.

• 1/3 cup olive oil
• 2 garlic cloves, bruised
• 5 ripe tomatoes, skinned and coarsely chopped, or 1 14/15 oz tin plum tomatoes, coarsely chopped
• 1 medium onion, thinly sliced
• 2 tbsp chopped parsley
• salt and freshly ground black pepper
• 5 oz ditalini or other small tubular pasta
• freshly grated Parmesan cheese

1. HEAT the oil in a saucepan, preferably earthenware, and gently sauté the garlic until golden. Remove and discard the garlic.
2. ADD the tomatoes, onion and half the chopped parsley. Sauté gently for about 10 minutes, stirring frequently.
3. ADD 7 cups of water, salt and plenty of ground pepper. Bring to a boil and cook, uncovered, over very low heat for about 20 minutes.
4. RAISE the heat and drop in the pasta. Cook until al dente and then add the remaining parsley before serving.