Better, cheaper, and only slightly more work than the kind in a jar.
Cappellini with Quick Chunky Tomato Sauce
1 tablespoon olive oil
1 small onion, minced (about 1/2 cup)
1 garlic clove, thinly sliced
1 28-oz can tomatoes in puree, roughly chopped (I use scissors in the can)
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 lb cooked cappellini
1/4 cup finely grated Parmesan cheese
Heat olive oil in French oven over medium-low heat, add onions, sauté until softened, about 4 minutes. Add garlic & stir until fragrant, 1 minute. Add remainder of ingredients and simmer, partially covered, until slightly thick, about 20 minutes. Serve on cappellini or other thin pasta & dress with cheese.