Ingredients for 4 servings:
1. 1/4 cup olive oil
2. 1 pinch red pepper flakes
3. 1 pinch fennel seed
4. 6 -10 garlic cloves, minced
5. 1 (28 ounce) can tomatoes, with the juice, chopped (I do it with a pair of scissors)
6. 2 teaspoons dried basil
7. 2 teaspoons dried marjoram
8. 1 teaspoon dried oregano
9. 1 pinch salt

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