Ingredients Jump to Instructions ↓

  1. 3 tb Olive oil

  2. 1 md Onion, peeled and diced

  3. 3 Garlic cloves, peeled/minced

  4. 1/2 t Dried oregano

  5. 1 tb Dried basil (or to taste)

  6. 1/2 t Red pepper flakes, if

  7. -desired (or a little -jalapeno pepper) 1 cn Crushed tomatoes (28 oz)

  8. 12 oz Vermicelli

  9. 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

  10. 4 1 1/5 quarts or so. Salt the water and add

  11. 8-12 ounces of spaghetti. Cook until it is just barely tender, probably

  12. 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.


Send feedback