INGREDIENTS:

• 6 Roma tomatoes, peeled, seeded, chopped
• 1/2 Spanish, onion, peeled, finely minced
• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1/4 teaspoon chili flakes
• Leaf basil and oregano, chopped
• Salt and pepper, to taste
• Parmesan cheese, powdered
• 1 pound thin spaghetti
• Boiling, salted water to cook the pasta

METHOD OF PREPARATION:

1. In a medium sauté pan, heat the oil with the chili flakes.
2. Add garlic and onion. Cook until soft, but not browned.
3. Add tomatoes. Reduce heat and simmer, adding salt and pepper to taste.
4. Simmer a few minutes until the tomatoes break down a little.
5. Flavor with the basil and oregano, and the parmesan cheese.
6. Cook the pasta in salted water; drain well. Top with the sauce and serve.

Cooking with Class airs on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

The following recipes were featured during "Marathon Week," April 28, 2008 and were presented by Chef Peter Kelly, associate instructor.