Instructions: Bring a medium-size saucepan of water to boil over high heat.

To make the pesto, heat the olive oil in a medium-size skillet over medium heat. Add the onion; cook, stirring for 1 minute. Add the garlic; cook 30 seconds longer, stirring to prevent browning. Stir in the canned tomatoes with juice, plum tomatoes, and sun-dried tomatoes. Stir to break up any large pieces. Add basil, pepper and sugar. Cook over medium -low heat, uncovered, for about 10 minutes, stirring occasionally. Add parsley and basil or herb of choice during the last minute or two of cooking to warm.

Taste; adjust seasonings.

While the sauce is simmering, add the pasta to the saucepan of boiling water. Reduce the heat to medium-high and cook until al dente, 10 to 12 minutes. When pasta is done, drain well. Pour it into the skillet and toss with the pesto. Taste; adjust seasonings. Spoon into a low-sided bowl; garnish.

VARIATIONS:
*Saute 4 tbs. minced red bell pepper with the onion and garlic.
*Herbal choices: oregano or thyme.
*Add a dash of nutmeg.
*Add up to 1-cup cooked chicken breast meat. Add 1/2 cup each cooked navy beans and cooked cross-cut green beans.

NOTES : Use marinated sun dried tomatoes or juice dried tomatoes in juice or water until pliable. Coarsely chop. [With dry-packed sun dried tomatoes

We could add beans to this or serve with a three bean salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.