Ingredients
Scale
- 1 pound of your favorite pasta (spaghetti, fettuccine, or penne work well)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) of crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, torn
- Grated Parmesan cheese, for serving
- Optional: 1/2 cup of red wine
Feel free to substitute fresh tomatoes if they’re in season, or add a splash of cream for a richer sauce. The red wine is optional but adds a depth of flavor that reminds me of the vineyards I visited in Italy.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and stir in the dried oregano, dried basil, and red pepper flakes. Season with salt and pepper.
- If using, add the red wine and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
- Toss the cooked pasta with the sauce, ensuring each strand is well coated.
- Transfer the pasta to a serving dish, sprinkle with fresh basil leaves, and serve with grated Parmesan cheese on the side.
As you make this dish, remember that the key is in the sauce. Letting it simmer is like letting your stories marinate, each ingredient telling its part.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
