Recipe - Easy Spaghetti

3 tablespoon Olive oil
1 md Onion, peeled and minced
3 Garlic cloves, peeled/minced
One half teaspoon Dried oregano
1 tablespoon Dried basil (or to taste)
One half teaspoon Red pepper flakes, if
desired (or a little
jalapeno pepper)
1 cn Crushed tomatoes (28 oz)
12 ounce Vermicelli
Parmesan cheese

Put olive oil in a skillet that about 12" 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 4 1.2 quarts or so. Salt the water and add 812 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.

NOTE: Carrot sticks and warmed bread go well with spaghetti.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip