• 1 16oz box penne pasta
• 2 T olive oil
• 1/3 c onion, small diced
• 1 T garlic, minced
• 1 t oregano
• 1 t basil
• 1 28oz can crushed tomatoes, undrained
• 1/2 t red pepper flakes
• 1 t sugar
• 1 t salt
• 1 T pepper

Cook pasta according to package directions. While the pasta is cooking, heat oil in a large pan over medium heat. Add onion and sauté until translucent and fragrant. Add minced garlic, oregano, and basil, cooking for an additional minute. Add canned tomatoes, red pepper flakes, and sugar.

Increase heat to medium high until sauce begins to boil, stirring often. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes, stirring every 5 minutes. Add salt and pepper to taste. Add the pasta to the sauce and stir to coat evenly.

Sauce can be kept in a refrigerator for 1 week or frozen for later use.