Salt and freshly ground black pepper
1/2 teaspoon chili flakes
1/2 teaspoon dried oregano
1/4 cup fresh basil leaves, cut into a fine julienne OR 2 tbsp of dried basil to taste
2 large garlic cloves, peeled and finely minced OR jarred, minced garlic
2 medium-size onions, peeled and finely minced
2 28oz cans of tomatoes, chopped or whole, drained
2 Tablespoons fresh parsley, finely minced OR 2tsp dried parsley, to taste
- In a large heavy skillet, heat the Pompeian Robust Extra Virgin Olive Oil over medium heat.
- Add the chili pepper, garlic and onion, and cook, stirring constantly, until the onion is soft but not brown. Add the tomatoes and herbs and season with salt and pepper.
- Bring to a boil, reduce the heat and simmer, partially covered, for 10 to 15 minutes or until the tomato juices have reduced.
- Toss the sauce with your favorite al dente cooked pasta. Sprinkle with lots of Parmesan and serve hot.