Shared from the kitchen of Ashley Sisson (originated from Italy).

Time Needed:  45-60 min


  • ¼ cup Extra Virgin olive oil
  • 1 red onion finely minced
  • 4 garlic cloves minced
  • ¼ cup chopped oregano
  • ¼ cup chopped basil
  • 2 (28 oz) cans peeled whole San Marzano tomatoes crushed by hand
  • 1 package fresh cherry tomatoes cut in halves
  • Red pepper flakes to taste
  • Salt &  Pepper to taste
  • 1 box pasta noodles (I prefer angel hair pasta to make this a light entrée)


  1. In large saucepan, heat olive oil over medium heat.
  2. Add onion and garlic.  Cook until golden brown (about 8-10 min)
  3. Add the San Marzano tomatoes (make sure to crush them up with your hands) and bring to a boil.
  4. Lower the heat and simmer.
  5. After 15 min of simmering, add oregano, basil, red pepper flakes, salt & pepper, and the cherry tomatoes halves.
  6. Simmer for another 15 min.
  7. While that is simmering, bring your favorite pasta noodles to a boil and cook.
  8. Once pasta is fully cooked, drain the noodles.
  9. Pour the sauce over the pasta when both are finished cooking and enjoy!

This recipe makes a ton so you can freeze it and re-heat later!

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