2 Tbsp. olive oil
½ c. chopped onion
2 cloves garlic, minced
3 ½ cups (28 oz can) tomatoes, undrained
2 Tbsp. chopped fresh parsley
2 tsp. basil
1 tsp. sugar
½ tsp. oregano
½ tsp. salt
¼ tsp. pepper
3 c. (8 oz) San Giorgio Trio Italiano (or other tube shaped pasta)
1 c. shredded mozzarella cheese
In 2 quart saucepan, heat oil and cook onion and garlic until tender but not brown. Stir in tomatoes with liquid, parsley, sugar, basil, oregano, salt and pepper; bring to a boil then reduce heat and simmer, stirring occasionally to break up tomatoes, 15 to 20 minutes.
Meanwhile, cook the pasta according to package directions; drain. Toss pasta with sauce and place in a 1 quart casserole. Top with mozzarella cheese and broil for 3 minutes or until cheese is melted. Makes about 4 servings.