1/2 cup olive oil
1 garlic clove, minced
2 (8 ounce) cans tomato paste
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried tarragon
1 (16 ounce) package spaghetti
1 (8 ounce) package shredded mozzarella cheese
Heat oven to 450 degrees F (230 degrees C).
Heat olive oil in a large pan saute garlic for about 3 minutes. Mix tomato paste, crushed red pepper flakes, oregano, salt, basil, rosemary, sage, tarragon and spaghetti. Simmer for 20 minutes, stirring occasionally. Pour over pasta and toss until evenly coated.
In a medium saucepan, heat olive oil over medium heat. Add garlic mixture and tomato paste mixture, mix. Bring to a boil. Continue to cook for 5 minutes, stirring constantly.
Stir spaghetti into tomato cooking mixture and toss so that spaghetti is coated with tomato sauce. Pour sauce over pasta and toss to coat. Serve immediately.