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There are many types of basil, which vary in size, color, and flavor, and all can be used for culinary purposes. Basil goes with almost everything, but it has a special affinity with tomatoes. Freshly torn basil leaves are delicious on a salad of sliced tomatoes, lightly seasoned with salt and freshly ground pepper and drizzled with a fruity extra-virgin olive oil, accompanied by crusty bread. Italians cooks, however, preserve their prolific basil crops by filling a jar with the leaves, lightly salting them, topping up the jar with olive oil, closing it tightly, and storing it in the refrigerator.
Simple Spaghetti Tomato Sauce
1 pound of spaghetti
2 tablespoons of olive oil
1 onion, diced
6 cloves of garlic, diced fine
2 cans of simple tomato sauce
2 teaspoons paprika
teaspoon black pepper, ground
teaspoon dry basil
teaspoon dry oregano
1 teaspoon sugar
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8-10 minutes.
Meanwhile, prepare the tomato sauce. In a large pot, heat oil over medium high heat. Add onion and garlic and saut until soft and translucent, about 6 minutes. Add spices: paprika, black pepper, basil, oregano, sugar, and salt and saut for 2 minutes. Add tomato sauce and stir well. Simmer covered on low heat for 30 minutes or until thick.
Drain the pasta and add to the sauce; toss to coat.