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Becky's Favorite Pasta


3 Tbs olive oil
1 medium onion, chopped
4 to 6 cloves of garlic, minced
1 can (12 oz) tomatoes, whole or chopped
Salt and pepper to taste
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
Fresh mushrooms
A pinch of red pepper flakes
1 lb pasta, any shape

In a large skillet, saute the chopped onions and garlic in olive oil until tender. Add the tomatoes, breaking apart if whole tomatoes are used. Add the remainder of the ingredients and let simmer for about 15 to 20 minutes. If the sauce starts to thicken too much (fresh mushrooms absorb a lot of liquid), add a little water to the sauce while it's simmering. Serve over any type of pasta.

This is a great recipe for experimenting with. In season, fresh tomatoes can be substituted for canned. Various herb/spice combinations can be used, and adding a bit of diced salami really adds a nice touch.

Yield: 6 to 8 Servings

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