- 2 tablespoons [30 mL] olive oil
- 1 red onion, sliced
- 3 cloves garlic, sliced
- 2 teaspoons [10 mL] pepper flakes
- 1 [20-ounce / 568-mL] can Italian tomatoes, drained
- 10 ounces [284 g] any pasta noodles
- 12 cups [3 L] boiling water
- 1/4 cup [60 mL] freshly minced parsley
- Salt and pepper, to taste
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- Soften together red onion and garlic slices into hot olive oil, over low heat.
- Mix in pepper flakes and drained Italian tomatoes.
- Leave mixture to simmer for 10 minutes stirring, until thickened.
- Meanwhile, boil pasta noodles into salted boiling water.
- Drain 'al dente' pasta noodles; transfer drained pasta noodles into a large bowl.
- Pour sauce all over drained pasta noodles, sprinkle mixture with freshly minced parsley and thoroughly mix.
- Serve immediately.
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