Recipe by Mirj
This is my all-time favorite pasta dish, especially since it's non-dairy. I like it hot, but you can adjust the red pepper flakes to make it as hot or mild as you like.
Top Review by Linorama
Well this was just wonderful! I didn't expect anything sensational from such simple ingredients, but the more we ate the more we loved it. I thought the basil and parsley amounts looked small for fresh herbs, so I used the dried herbs instead (same amounts.) It was just right, and I served it with spelt rotini. This recipe is now on my "make often" list. Thanks Mirj!
- 1 (28 ounce) cancrushed tomatoes
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- salt & pepper
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon chopped fresh basil
- 1⁄2 teaspoon chopped fresh parsley
- 1 teaspoon red pepper flakes
- 1 lb penne (or other favorite pasta)
Directions See How It's Made
- Saute garlic and onion in olive oil until transparent.
- Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.
- Cook pasta in lightly salted, boiling water until cooked el dente.
- Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.
- While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.
- Left over sauce can be refrigerated or frozen and reheated.
- Use a bit more red pepper if you prefer it hotter.