Recipe

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• 1 (28 oz) can crushed tomatoes
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 tbsp olive oil
• salt & pepper
• 1/2 tsp oregano
• 1/2 tsp chopped fresh basil
• 1/2 tsp chopped fresh parsley
• 1 tsp red pepper flakes
• 1 lb penne (or other favorite pasta)

• 1 Saute garlic and onion in olive oil until transparent.
• 2 Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.
• 3 Cook pasta in lightly salted, boiling water until cooked el dente.
• 4 Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.
• 5 While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.
• 6 Left over sauce can be refrigerated or frozen and reheated.
• 7 Use a bit more red pepper if you prefer it hotter.