1 medium onion , 1 C. dry white wine, 2 garlic cloves, 6 T. podded peas (this is where you could substitute almost any fresh vegetable or combination of vegetables), 3 T. extra-virgin olive oil , 1 lb. ripe plum tomatoes, 1 T. chopped fresh Italian parsley, ¼ C. grated Parmesan cheese, 3/4 pnds spaghetti, 1 T. chopped fresh basil, ½ C. cubed mozzarella cheese, salt and pepper to taste
Finely chop the onion and crush the garlic. In a heavy shallow nonstick pan (medium) heat the olive oil. Add the onion and garlic and cook until soft but not brown. Add the white wine and leave for about 5 minutes until evaporated. Peel the tomatoes, squeeze out the seeds and discard both peel and seeds. Chop the tomatoes into small (but not tiny) pieces and add to the pan. Season with salt and pepper to taste. Stir occasionally.
After 20 minutes add parsley, basil and peas. Complete cooking time is approximately 40 minutes. (This can be made the night before, or in the morning and placed into a plastic bowl and refrigerated until needed.)
Spaghetti- 3/4 pounds Moods spaghetti (buy fresh or imported dry pasta). You could even experiment with other types of pasta or rice. Bring 8 cups of slightly salted water to a boil. Add spaghetti and cook until al dense (firm to the bite). Drain the spaghetti.
Preparation- Add the spaghetti to the tomato sauce and mix. Add the grated Parmesan and cubed mozzarella cheeses. Line a rectangular ovenproof serving dish with foil leaving plenty of overlap. Fill with the spaghetti. Fold over the foil and pinch edges together. Bake for 10 minutes in a 350° oven.
