Ingredients:

1 lb of spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 (28 ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
Salt and pepper to taste


Instructions:

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the olive oil in a large skillet over medium heat. Add garlic, onion, oregano, basil, and red pepper flakes; cook and stir until the onion is tender.
3. Pour in the white wine and bring to a boil; cook for 1 minute. Stir in the crushed tomatoes and parsley. Season with salt and pepper. Simmer for 15 minutes.
4. Serve over the cooked spaghetti. Enjoy!

This might be the easiest way to cook spaghetti — pierce a whole all over with a fork, then cook it in a pressure cooker until perfectly tender. It cooks in a fraction of the time it would take in the oven, and there's no need to struggle with cutting the sturdy beforehand.