Ingredients:
8 oz (227 g) of rotini pasta
1 can (14 oz/400 g) of diced tomatoes
1 tablespoon of olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions:
Cook the rotini pasta according to package instructions until al dente. Drain the pasta and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant.
Add the can of diced tomatoes to the saucepan, along with the dried oregano and dried basil. Season with salt and pepper to taste.
Let the tomato sauce simmer for 10-15 minutes, stirring occasionally, until it has thickened.
Add the cooked rotini pasta to the tomato sauce and toss until the pasta is evenly coated.
Transfer the pasta to a round plate, forming a mound in the center.
Sprinkle the grated Parmesan cheese over the pasta.
Garnish the plate with a sprinkle of dried oregano and dried basil.
Serve the rotini pasta hot with extra Parmesan cheese on the side, if desired. Enjoy!
