30-Minute Pasta Sauce - cooking recipe

Ingredients

1/4 cup olive oil
1 pinch red pepper flakes
1 pinch fennel seed (optional)
6 -10 garlic cloves, minced
1 (28 ounce) can tomatoes, with the juice, chopped (I do it with a pair of scissors)
2 teaspoons dried basil
2 teaspoons dried marjoram
1 teaspoon dried oregano
1 pinch salt

Preparation

Heat the oil in a large skillet.
Add the pepper, fennel and garlic and saute a couple of minutes just until the garlic is golden (not brown!).
Add the tomatoes with their juice, the herbs and salt.
Stir to combine, bring to a good simmer, turn the heat to low and let cook, uncovered, for about 20 minutes.
Mix with cooked pasta and serve.
Note 1- add as little or much garlic as you like- we like a lot.
The same with the other ingredients- add the herbs you want in the amounts you want.
You can saute 1/2 of an onion with the garlic if you like it.
Note 2- You can substitute fresh herbs, but if you do double the measurement, and add them during the last few minutes of cooking.
Note 3- add some raw, peeled shrimp to the sauce for the last five minutes for shrimp pasta.