Cobble Creek Kitchen

1 red onion, sliced
3 cloves garlic, sliced

2 teaspoons red pepper flakes

2 Tablespoons olive oil

1 (20 oz.) can Italian plum tomatoes, drained

10 oz. pasta noodles

¼ cup fresh parsley, minced
salt and pepper to taste


Sauté onions and garlic in oil over low heat until onion is wilted.  Mix in pepper flakes and tomatoes.  Simmer to thicken for 10 minutes, stirring frequently.  Meanwhile, cook pasta in 3 quarts rapidly boiling water.  Drain and put in large bowl.  Top with sauce and parsley and toss to mix.  Serve immediately.


Submitted by: Sherry Adamson

Categories: Pasta , Sherry Adamson