1/4 c. chopped onion
1 garlic clove, minced
1/4 c. olive oil
3 1/4 c. (2-14 oz. cans) sliced stewed tomatoes with liquid, cut into sm. pieces
1 tbsp. dried basil
1 tsp. salt
8 oz. (3 c.) sm. rigatoni, uncooked

Saute onion and garlic in oil in medium skillet until onion is tender, but not brown. Add tomatoes with liquid, basil and salt; bring to boil over medium heat. Reduce heat; simmer 20 minutes, stirring occasionally. Cook small rigatoni according to package directions; drain. Toss immediately with sauce. Garnish with fresh parsley, if desired. About 4 servings.