Ingredients:
1 lb spaghetti (or pasta of choice)
2 tbsp olive oil
3-4 cloves garlic, finely minced
1 medium onion, diced
1 can (28 oz) crushed tomatoes (you can also use whole tomatoes and crush them yourself)
1/4 cup red wine (optional, but adds depth)
1 tsp dried oregano
1 tsp dried basil (or use fresh if you have it)
1/2 tsp red pepper flakes (optional, for heat)
Salt & pepper, to taste
Fresh basil or parsley (for garnish)
1/2 cup Parmesan cheese, grated (plus more for serving)
1 tbsp butter (for richness)
Instructions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water.
Prepare the Sauce:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Pour in the red wine (if using) and let it reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Bring to a simmer and cook for 15-20 minutes, letting the flavors meld together. Season with salt and pepper to taste.
Combine Pasta & Sauce:
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