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| 3 Esslöffel | olive oil |
| 1 mittel | onion peeled, diced |
| 3 | Garlic cloves, peeled/minced |
| 1/2 Teelöffel | oregano dried |
| 1 Esslöffel | Dried basil (or to taste) |
| 1/2 Teelöffel | Red pepper flakes, if desired (or a little jalapeno pepper) |
| 1 Dose | Crushed tomatoes (28 oz) |
| 12 x ca. 30 g | Vermicelli |
| | parmesan |
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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 8-12 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.
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