2 tablespoons olive oil
1 1/2 tablespoons garlic powder
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried tarragon
2 tablespoons fresh parsley chopped
Heat oil in a large skillet over medium heat. Cook garlic powder, oregano, basil, oregano, thyme, basil, oregano, thyme and basil until olive oil is hot. Place in a small bowl.
In a large saucepan, combine the olive oil, pasta, parsley, oregano, basil, oregano, thyme, basil and oregano. Bring to a simmer over medium heat. Reduce heat to low and simmer for about 10 minutes, stirring occasionally. Add parsley and thyme and stir in. Add more lemon juice and pepper if necessary.
Return sauce to a medium heat and add the Parmesan cheese. Sauce should not be too thick or too thin. Cook covered over medium heat for 10 minutes, stirring occasionally. Remove from heat. Stir tomato mixture into sauce and return to a boil. Stirring gently, bring sauce to a slow boil. Cover and thicken immediately.
⭐ ⭐