Ingredients
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 4½ quarts or so.
Salt the water and add 8 to 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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