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Pasta

Sunday dinner.

2 cloves garlic chopped
1 tbs olive oil
1 (15 oz) can diced tomates
1/3 cup wine or tomato juice
1/2 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp red pepper flakes (or to taste)
8 oz pasta

Saute the garlic in olive oil in a saucepan or large frying pan over medium heat for 1 minute. Add the undrained tomatoes and stir to seperate the pieces.

Add wine (recipe calls for red, but I’ve used white as well) or tomato juice, salt, basil, oregano, basil, onion powder and red pepper flakes to pan. Simmer, stirring occasionally, about 20 minutes.

Meanwhile cook pasta according to package directions; drain.

Place pasta in a bowl, of if using a large pan for the sauce, add to that pan. Toss the pasta to coat and serve.

Top with Parmesan, if desired.

The 1/2 tsp red pepper flakes makes this medium-spicy. The original recipe only calls for 1/4 tsp.

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