1/2 c. olive oil
2 cloves garlic, finely slivered
2 c. diced fresh plum tomatoes
2 c. diced canned plum tomatoes
Pinch nutmeg, salt & pepper to taste
4 tbsp. chopped parsley
3 c. peeled, slivered yellow onions
1/4 lb. angel hair pasta

Heat 1/4 cup oil over low flame in saucepan. Add garlic and cook until it just softens. Do not brown. Add tomatoes, nutmeg, salt and pepper. Stir and cook, uncovered, over medium heat for 10 minutes. Add 2 tablespoons parsley and remove from heat. Keep warm.

While sauce is cooking, line a cookie sheet with aluminum foil. Spread onions on sheet, toss with 1/4 cup oil and sprinkle with black pepper. Place under preheated broiler, 3-4 inches from flame, and cook until onions are wilted and slightly brown, 5-6 minutes. Carefully stir onions around a bit while they are broiling. Cook pasta until just tender. Drain and rinse.

To serve, divide tomato sauce among 4 bowls or plates. Place equal portions of pasta on each plate, in center of tomato sauce. Top with broiled onions and sprinkle with remaining 2 tablespoons parsley. Sprinkle with Parmesan cheese if desired.