3 tb Olive oil
1 md Onion, peeled and diced
3 Garlic cloves, peeled/minced
1/2 t Dried oregano
1 tb Dried basil (or to taste)
1/2 t Red pepper flakes, if
-desired (or a little -jalapeno pepper) 1 cn Crushed tomatoes (28 oz)
12 oz Vermicelli
Parmesan cheese 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 1.2 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.