recipe of pasta: 

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Of course! This is a basic recipe for a traditional pasta dish, such marinara sauce over spaghetti. To suit your tastes, feel free to change the flavors and ingredients.

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Components:

• Eight ounces (225 grams) of your preferred pasta or spaghetti
• Two tsp olive oil
• three minced garlic cloves
• One little onion, diced finely
• 400 grams/14 ounces of can chopped tomatoes
• 400 grams/14 ounces of can passata or tomato sauce
• One tsp of dehydrated oregano
• One tsp of dried basil
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• Half a teaspoon of optionally spicy red pepper flakes
• To taste, add salt and black pepper.
• Chop some fresh basil leaves (optional for garnish)
• Parmesan cheese, grated, to serve

Guidelines:

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Prepare the pasta:

• When the pasta is al dente, as directed on the package, add the spaghetti and simmer for a further 8 to 10 minutes.
• After draining the pasta and setting aside, save about 1/2 cup of the pasta water.

Get the sauce ready:

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Heat the olive oil in a big skillet or saucepan over medium heat.
Add the diced onion and minced garlic. Stirring occasionally, cook for 2 to 3 minutes, or until the onion is transparent and the garlic is aromatic.

Reduce the Heat in the Sauce:

Add the diced tomatoes and passata or tomato sauce to the skillet and stir.
Toss in the dried basil, oregano, and black pepper, as well as red pepper flakes, if using.
Simmer the sauce and let it to cook.

Mix the pasta with the sauce.
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Toss in the cooked pasta and sauce in the skillet.
Gently toss the pasta in the sauce until thoroughly covered. Add extra pasta water if necessary to get the right consistency.

Serve:

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• Pasta should be divided among serving dishes.
• Add grated Parmesan cheese and chopped fresh basil leaves, if using, as garnish.
• After serving, savor your scrumptious pasta dish!
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You can add cooked meat (such as ground beef or Italian sausage), bell peppers, mushrooms, or any other desired vegetables to this basic recipe to make it your own. Pasta recipes are flexible and can be made to accommodate different dietary requirements and tastes.

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