Recipe: Spaghetti with Stir-Fried Tomato Sauce

SPAGHETTI WITH STIR-FRIED TOMATO SAUCE

1 pound spaghetti
2 tablespoons olive oil
1 cup chopped onion, fresh or frozen
1 teaspoon chopped garlic, fresh or jarred
Pinch of crushed red pepper flakes
1 (28 ounce) can chopped or crushed tomatoes
1 tablespoon tomato paste
Salt and ground black pepper to taste
1 tablespoon basil pesto from a jar or homemade
Grated imported parmesan cheese, for serving (optional)

Bring a large pot of salted water to a boil. Add spaghetti, stirring a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the package or until the spaghetti is tender. Drain.

In a wok over medium-high, heat the oil. Add the onion and cook until soft, about one minute.

Add the garlic, pepper flakes and tomatoes. Cook until the tomatoes bubble vigorously, about 4 minutes.

Stir in the tomato paste, salt and pepper and simmer for 4 more minutes. Stir in the pesto.

Drain the spaghetti and toss with the sauce. Serve with freshly grated cheese.

Serves 4
Adapted from source: Homemade in a Hurry by Andrew Schloss