This simple, classic Italian dish is easy and quick to make. Serve with warmed crusty Italian bread. "Chiffonade” is a French term which means “rags.” To make a chiffonade of basil: Stack the leaves and roll them into a tight cigar shape. Slice crosswise into thin strips. Fluff the strips to separate them.
- 1 (1-pound) box thin spaghetti
- 6 tablespoons extra virgin olive oil
- 1 red onion, halved lengthwise and thinly sliced
- 1 (28-ounce) can diced tomatoes, undrained
- 3 tablespoons red wine vinegar
- 2 teaspoons Gefen Coarse Sea Salt
- 1 teaspoon freshly ground black pepper
- 1 bunch basil, rinsed, patted dry, in a chiffonade
- Store-bought crusty Italian bread
- Cook spaghetti according to package directions.
- While spaghetti is cooking, prepare sauce: In a 4-quart saucepot over medium heat, heat oil and onions. Cook until soft, about 5 minutes. Add tomatoes and vinegar; cook for 15 minutes. Season with salt and pepper.
- Drain spaghetti and add to tomato mixture. Toss well.
- Toss in basil just before serving. Serve immediately with warmed bread.