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.