Pasta au Pistou

This recipe came from People Magazine believe it or not! It is from the December 6, 2006 issue and is wonderful!


Ingredients:
16 oz pasta, such as fusilli or spaghetti
1 large bunch parsley (about 2 cups)
1 cup fresh basil
4 cloves garlic
6 Tbsp freshly grated Parmesan cheese
1/2 tsp salt, plus extra for seasoning
2 Tbsp olive oil, divided
1 medium onion, chopped
28 oz can of diced tomatoes, drained
1 Tbsp brown sugar

Cook the pasta according to the package directions until al dente, then drain and rinse with cold water for 30 seconds
Transfer to a large bowl and keep warm
In a blender or food processor, combine the parsley, basil, garlic, cheese, salt, and 1 Tbsp of olive oil and process until a smooth paste forms
Heat the remaining 1 Tbsp of olive oil in a medium skillet over medium heat
Add the onion and cook, stirring occasionally, for about 7 minutes or until soft
Add the tomatoes and cook for about 5 minutes or until slightly thickened
Reduce heat to medium-low and season to taste with salt
Add brown sugar and cook for 5 - 7 minutes or until thick
Remove from heat and stir in the herb mixture
Toss the pasta with the sauce and serve immediately