Recipe

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• 2 tbsp olive oil
• 1/4 onion , sliced into very thin crescent wedges
• 1 (1 lb) can tomato, peeled
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/4 tsp basil
• 1 pinch oregano
• parsley
• 4 garlic cloves
• 1 lb spaghetti
• parmesan cheese, grated , can use romano

• 1 In a frying pan heat olive oil; add onion and the garlic. Saute until brown and remove the garlic.
• 2 Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
• 3 Slowly pour the tomatoes into the frying pan. Be very careful because the liquid on the oil has a tendency to explode. Let this simmer for about 15 minutes. Add the seasoning, stirring well.
• 4 In the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil. When the sauce is almost ready, put the spaghetti into the boiling water. Stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
• 5 Pour the sauce over the the pasta and mix a little with 2 forks. Sprinkle with some chopped parsley and serve. Sprinkle with cheese,if desired, on top.