I.F.C. - Italian Foods Corporation

1/3 cup La Piana® Extra Virgin Olive Oil
2 garlic cloves, crushed
1 onion, coarsely chopped
2 cans (12 oz. each) plum tomatoes, strained (use fresh tomatoes if desired
12 fresh basil leaves, cut into strips
Salt and pepper to taste
1 pound La Piana® Mezzaluna with Basil Pesto Filling

Heat the olive oil in a large saucepan and sauté the garlic and the onion until lightly golden in color. Pour in the chopped tomatoes, add the basil and stir well.  Season to taste with salt and pepper. Cook over medium-high heat, stirring often, for about 15 minutes, or until the sauce is fairly thick.  Meanwhile, cook the mezzaluna in slightly salted boiling water (about 5 quarts) for approximately 15-16 minutes.  Drain, toss with the tomato sauce, and serve hot.