Boil Water

Add 12 oz of spaghetti to the boiling water and cook according to package instructions until al dente. Drain and set aside.

Cook Spaghetti

In a skillet over medium heat, heat 2 tablespoons of olive oil. Add 1 chopped onion and sauté until translucent, about 5 minutes. Add 3 teaspoons of minced garlic and sauté for an additional 1 minute.

Sauté Onion and Garlic

Stir in 28 oz of canned crushed tomatoes, 2 teaspoons of dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.

Add Tomatoes and Seasonings

Once the sauce is ready, remove from heat and garnish with 1/4 cup of chopped fresh basil before serving.

Garnish

In a saucepan, melt 1 tablespoon of butter over medium heat.

Melt Butter

Pour in 1 cup of heavy cream and add 2 teaspoons of minced garlic. Stir well and bring to a gentle simmer.

Add Cream and Garlic

Add 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until the cheese is melted and the sauce is smooth.

Add Cheese and Seasonings

In a skillet, heat 3 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add 5 teaspoons of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for 2-3 minutes until fragrant. Add 1/2 teaspoon of salt.

Add Garlic and Seasonings

Remove from heat and garnish with 1/4 cup of chopped fresh parsley before serving.

Toss the cooked spaghetti with your choice of tomato & oregano sauce, Alfredo sauce, or garlic sauce until well coated.

Combine Pasta and Sauce

Plate the pasta, and garnish with additional herbs or cheese if desired. Enjoy!

esparguete em molho de tomate e oregano ou molho branco ou c/ alho

Recipe information

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