- 1 14 oz can crushed (or diced) tomatoes, (if fresh cherry tomatoes are available add additional to sauce)
- 2 tablespoons extra virgin olive oil
- .5 onion finely diced
- 2 to 3 cloves garlic minced
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt or as needed
- 6 oz dry spaghetti
- fresh ground black pepper
- 1/4 cup grated parmesan cheese
- 2 sweet cherry peppers, chopped (optional)(Messetta)
- 2 teaspoon capers (optional)
- 2 oz red wine (optional)
- fresh herbs, basil or parsley, chopped (optional)
Heat olive oil in a large skillet (not cast iron) over medium-high heat. Add in onion and saute 5 to 7 minutes until soft. Add in garlic and red pepper flakes and saute 1 minute more.
Add tomatos, season with salt, and bring to a simmer, add black pepper and more salt if needed. Add cherry peppers, capers, wine (if using). Simmer 10 minutes.
Meanwhile, cook pasta in boiling salted water according to package directions, drain.
Add pasta to sauce and toss to coat. Sprinkile with parmesan and fresh hers if using.
Recipe from The Stat At Home Chef.
