Pasta au Pistou

I LOVE this pasta!

16 oz. pasta (I use cavatappi)

1 lg bunch parsley (about 2 cups)

6 Tbls freshly grated Parmesan

2 Tbls olive oil

1 28 oz can diced tomatoes, drained

1 cup fresh basil

4 cloves garlic

1/2 tsp salt

1 med onion, chopped

1 Tbls brown sugar

1) Cook pasta according to package directions until al dente, then drain and rinse with cold water for 30 seconds.  Transfer to a large bowl and keep warm.

2) In a blender, combine the parsley, basil, garlic, cheese, salt, and 1 Tbls oil and process until a smooth paste forms.

3)  Heat the remaining 1 Tbls oil in a medium skillet over medium heat.  Add the onion and cook for about 7 minutes or until soft.  Add tomatoes and cook for about 5 minutes or until slightly thickened.  Reduce heat to medium-low and season to taste with salt.  Add the brown sugar and cook for 5-7 minutes or until thick.  Remove from heat and stir in the herb mixture.  Toss pasta with sauce and serve immediately.