2 tablespoons olive oil
1 small onion, chopped
1 large tomato, chopped
1/2 teaspoon dried oregano
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon dried basil
1/4 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried marjoram
Heat olive oil in a large skillet over medium-high heat. Saute onion and tomato for about 3 to 4 minutes, or until translucent.
Stir garlic into tomato mixture, salt, rosemary, basil, oregano, thyme, sage, oregano, marjoram, and oregano. Reduce heat to medium and simmer for about 1 minute.
Return mixture to skillet over medium heat and cook, stirring constantly, for about 1 minute. Heat to medium heat and stir in pasta. Return to heat. Remove from heat. Simmer for about 3 minutes. Remove from heat. Let cool completely before serving.