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Here is an easy pasta dish from the back of the San Giorgio box.  It makes an easy weeknight meal that comes together quickly and satisfies that craving for Olive Garden when you don’t want to go out.  

Italiano Marinara

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.

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