Easy Spaghetti

Yields:	4 servings
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Ingredients

3	tablespoons	olive oil
1	medium	onion	peeled, diced
3	cloves	garlic	peeled, minced
1/2	teaspoon	oregano	dried
1	tablespoon	basil	dried, or to taste
1/2	teaspoon	red pepper flakes	if desired or a little jalapeno pepper
28	ounces	tomatoes, canned	crushed
12	ounces	vermicelli
1	x	parmesan, parmigiano-reggiano cheese, grated

Directions

Put olive oil in a skillet that about 12 inches 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.

Carrot sticks and warmed bread go well with spaghetti.

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Member Review

Best Ever Spinach Quiche

Delicious!! I have made it three times already! The first time I substituted minced onion with minced garlic - big mistake! WAY too much garlic. I have been making enough for two and freezing one. My family loves it!

Reviewed by KristenLB