INGREDIENTS:4 lbs. spaghetti
5 lbs. onions, sliced
4 oz. fresh garlic, sliced
3 cups olive oil
2 cups white wine
3 lbs. plum tomatoes, diced
½ cup finely chopped parsley
½ cup roughly chopped basil
1 oz. crushed red pepper
Fresh basil julienned for garnishDIRECTIONS:1. Cook spaghetti. Drain well.
2. Combine onions and garlic in cold rondeau with olive oil. Cook over medium heat for 45 minutes until onions are caramelized.
3. Add wine and tomatoes, cook for 5 minutes.
4. Add the herbs, pepper flakes and pasta. Heat through. Add salt and pepper to taste.SERVINGS:20 portionsFrom:Submitted by Caren Diamond excutive Chef (Eurest) SAP America, Newton, PAPHOTO CREDIT:Photo Credit: NATIONAL PASTA ASSOCIATION