Spaghetti with Marinara Sauce

1 T. olive oil onion, chopped 1 clove garlic, finely chopped 1 14 oz. can peeled plum tomatoes 1 T. tomato paste 1 T. chopped fresh basil 2 t. salt lb. spaghetti

Heat olive oil in saucepan over medium-low heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Mash plum tomatoes in a bowl with a masher or fork. Add tomatoes to saucepan along with tomato paste and heat to boiling while stirring with a wooden spoon. Reduce heat to low; partially cover and simmer, stirring occasionally until sauce has thickened, about 20 minutes. Add basil. Fill a large pot 2/3 with water. Add 2 teaspoons salt; cover and heat to boiling. Add spaghetti, pushing it down with pasta scoop as the ends soften, and stir. Return to a rapid boil. Cook uncovered, stirring occasionally, for 10-12 minutes. Drain well in colander.

Vinaigrette Dressing 3 T. olive oil 1 T. red wine vinegar salt and pepper grated Parmesan cheese

In a small bowl, whisk together oil and vinegar until emulsified. Add a pinch of salt and pepper, and grated cheese if desired. Combine with lettuce that has been washed, dried and torn into bite sized pieces.