Easy spaghetti

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 medium Onion, peeled and diced
3 Garlic cloves, peeled/minced
½ teaspoon Dried oregano
1 tablespoon Dried basil (or to taste)
½ teaspoon Red pepper flakes, if desired (or a little jalapeno pepper)
1 can Crushed tomatoes (28 oz)
12 ounces Vermicelli
Parmesan cheese

Directions

Put olive oil in a skillet that about 12" wide.

Peel and chop onion. Add to skillet and cook on medium heat as you peel and mince garlic. Add garlic to skillet; stir. Cook several more minutes to allow the vegetables to soften and give up a lot of their moisture. Stir occasionally. Add oregano, basil, red pepper and crushed tomatoes. Simmer the mixture uncovered.

Meanwhile, bring a large pot of water to a boil for your spaghetti, usually 4 1⅕ quarts or so. Salt the water and add 8-12 ounces of spaghetti. Cook until it is just barely tender, probably 2 minutes less than they suggest on the package. Drain but don't rinse.

Toss with sauce and serve on plates. top with freshly grated Parmesan cheese.

NOTE: Carrot sticks and warmed bread go well with spaghetti.

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