3 tb Olive oil

      1 md Onion, peeled and diced

      3    Garlic cloves, peeled/minced

    1/2 t  Dried oregano

      1 tb Dried basil (or to taste)

    1/2 t  Red pepper flakes, if

           -desired (or a little
           -jalapeno pepper)
      1 cn Crushed tomatoes (28 oz)

     12 oz Vermicelli

           Parmesan cheese
  Put olive oil in a skillet that about 12" wide.
  Peel and chop onion. Add to skillet and cook on medium heat as you
  peel and mince garlic. Add garlic to skillet; stir. Cook several more
  minutes to allow the vegetables to soften and give up a lot of their
  moisture. Stir occasionally. Add oregano, basil, red pepper and
  crushed tomatoes. Simmer the mixture uncovered.
  Meanwhile, bring a large pot of water to a boil for your spaghetti,
  usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of
  spaghetti. Cook until it is just barely tender, probably 2 minutes
  less than they suggest on the package. Drain but don't rinse.
  Toss with sauce and serve on plates. top with freshly grated Parmesan
  cheese.
  NOTE: Carrot sticks and warmed bread go well with spaghetti.