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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37137/full/37137/penne-with-marinara-sauce/ <br /><br /> <b>Penne with Marinara Sauce</b> <br /> Wednesday, February 11, 2009 | by <br /><br />Serves 6-8<br /><br />1/3 cup olive oil<br />1 small onion, chopped<br />1 clove garlic, finely chopped<br />2 large cans (28 oz.) chopped tomatoes<br />1 tsp. dried oregano<br />1 tsp. dried basil<br />2 tsp. coarse sea salt<br />1 tsp. sugar<br />1 tsp. black pepper<br />Heat the olive oil in a heavy pan. Add the onion and garlic, and sauté until soft. Add the tomatoes, oregano, basil, salt, sugar and pepper, and cook over medium heat for 20 minutes, until thick. Stir occasionally to prevent burning.<br />Cook the penne according to package directions. Drain the pasta and toss with the marinara sauce. Serve warm.<br />(Rebecca Ets-Hokin)<br /><br />

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