{"id":993,"date":"2018-09-17T21:03:24","date_gmt":"2018-09-17T21:03:24","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=993"},"modified":"2018-09-17T21:03:24","modified_gmt":"2018-09-17T21:03:24","slug":"penne-al-sugo-di-pomodoro-tomato-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=993","title":{"rendered":"Penne al Sugo di Pomodoro (Tomato Sauce)"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 onion finely chopped<\/li>\n<li>1\/2 cup olive oil<\/li>\n<li>1 28-ounce can of peeled plum tomatoes, pur\u00e9ed<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1\/2 teaspoon freshly ground black pepper<\/li>\n<li>4-5 basil leaves coarsely chopped<\/li>\n<li>1 tablespoon sugar \u2013 optional. (See notes below)<\/li>\n<li>1-pound penne &#8211; or any pasta<\/li>\n<li>Grated Parmigiano for serving<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>In a large skillet over medium heat, saut\u00e9 the onion in the olive oil until it\u2019s golden. Add the tomatoes, salt and pepper. Add the basil, and a little sugar as desired. Lower the heat and simmer until reduced, 20 \u2013 30 minutes.<\/p>\n<p><span style=\"font-family: Times New Roman; font-size: large;\">\u00a0<\/span>Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 2 minutes less than package directions). Drain, add to the sauce, and mix together over medium heat. Serve immediately with grated Parmigiano. <span style=\"font-family: Times New Roman; font-size: large;\">Total Time: 45 minutes. Serves 4-6<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 onion finely chopped 1\/2 cup olive oil 1 28-ounce can of peeled plum tomatoes, pur\u00e9ed 1 teaspoon salt 1\/2 teaspoon freshly ground black pepper 4-5 basil leaves coarsely chopped 1 tablespoon sugar \u2013 optional. (See notes below) 1-pound &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=993\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8],"tags":[63,112],"class_list":["post-993","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-sauces","tag-pasta","tag-tomato"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=993"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/993\/revisions"}],"predecessor-version":[{"id":994,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/993\/revisions\/994"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}