Ingredients:
8 ounces penne pasta
2 tablespoons olive oil
One medium chopped onion
One medium can of (14-1/2-ounces) drained Italian-style stewed tomatoes
1/4 cup freshly grated Romano cheese
Salt and pepper to taste

Directions:
Cook pasta according to package directions but without using oil; drain.

Meanwhile, in a large non-stick skillet, heat oil over medium-high heat and cook onion four minutes or until softened.

Reduce heat to medium and add tomatoes. Cook five minutes; stir occasionally.

Add pasta to skillet and toss. Add cheese; season to taste with salt and pepper. Toss and serve.

Recipe makes four servings.

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