A quick and delicious pasta sauce recipe that is perfect for a weeknight dinner.
Heat the olive oil in a large skillet over medium heat.
Using extra virgin olive oil enhances the flavor of the sauce.
Add the red pepper flakes, fennel seed, and minced garlic to the skillet, and sauté until the garlic is fragrant and slightly golden.
Be careful not to burn the garlic as it can turn bitter.
Add the diced onion and cook until it becomes translucent.
Cooking the onion slowly releases its natural sweetness.
Pour in the canned tomatoes with their juice, and add the dried basil, oregano, marjoram, and salt. Stir to combine.
Crushing the tomatoes slightly with the spoon can help release their juices.
Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for about 20 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Serve the sauce over cooked pasta, and garnish with fresh basil if desired.
Adding a sprinkle of Parmesan cheese on top can elevate the dish.
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