Instructions: Fill a large saucepan two-thirds full of water and bring to a boil. With a small knife, cut an x on the bottom end of the tomatoes. Slip the tomatoes, a few at a time, into the water for approximately 30 seconds, or until the skins begin to loosen. Using a slotted spoon, remove the tomatoes from the water and, when cool enough to handle, slip off the skins. Cut the tomatoes in half and remove the seeds by holding the halves over a sink, squeezing them gently and then easing the seeds out with a small spoon. Coarsely chop the tomatoes. (You should have 4 1/2 to 5 cups chopped tomatoes.)

In a medium saucepan over low heat, warm the olive oil. Add the garlic and onion and saute for approximately 5 minutes, or until translucent. Add the tomatoes and simmer over low heat, stirring occasionally, for approximately 45 minutes, or until most of the liquid has evaporated. Add the salt and pepper, basil, thyme, and oregano and simmer for 5 minutes longer to blend the flavors.

Bring a large pot of water to a boil. Add the pasta and cook for approximately 5 minutes, or until al dente; check the package for cooking time.

Drain the pasta and divided it evenly among 4 warmed plates or pasta bowls. Spoon one-fourth of the sauce over each mound of noodles. Sprinkle each serving with a generous amount of Parmesan cheese and serve immediately.

This recipe yields 4 servings.

Comments: This marinara sauce is in lively contrast to heavier long-cooked sauces, plus its golden color is a lovely surprise. If you like, substitute 2 teaspoons minced fresh rosemary or tarragon for the sweet basil. Serve the pasta with garlic bread and a cold vegetable salad.

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