Salt and freshly ground black pepper

1/2 teaspoon chili flakes

1/2 cup Pompeian Robust Extra Virgin Olive Oil

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


  1. In a large heavy skillet, heat the Pompeian Robust Extra Virgin Olive Oil over medium heat.
  2. 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.
  3. Bring to a boil, reduce the heat and simmer, partially covered, for 10 to 15 minutes or until the tomato juices have reduced.
  4. Toss the sauce with your favorite al dente cooked pasta. Sprinkle with lots of Parmesan and serve hot.