PENNE WITH MARINARA SAUCE

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups