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At DaTerra Cucina, we love recipes like this because they balance simplicity with boldness, allowing every ingredient to shine.
This version is made with a handful of pantry staples: sweet red onion, the heat of chili flakes, the richness of red wine, and the unmistakable depth of San Marzano tomatoes. It’s the kind of pasta that doesn’t need a long list of ingredients to impress—it’s all about letting quality speak for itself.
3 Tb. olive oil
½ medium red onion, julienned
¼ – ½ tsp. chili flakes (adjust to your spice preference)
6 oz red wine
2 cans (400 g each) San Marzano tomatoes, crushed
Salt to taste
500 g spaghetti
Freshly grated Parmesan
In a large DaTerra Cucina Vesuvio frying pan, heat olive oil over medium heat.
Add the red onion and sauté until tender, about 5 minutes.
Sprinkle in the chili flakes and sauté for another 1–2 minutes. Pour in the red wine and let it reduce to half its volume.
Stir in the crushed San Marzano tomatoes, season with salt, and let the sauce simmer on low heat until thickened—about 30 minutes.
Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Drain well.
Toss the pasta in the sauce, coating every strand.
Finish with a generous shower of freshly grated Parmesan and serve hot.
This dish is pure comfort—simple enough for a weeknight, yet bold enough to serve at a dinner gathering. The balance of sweet onions, rich tomatoes, and the warming kick of chili flakes makes each bite sing. The wine reduction adds depth, while Parmesan ties it all together in a creamy finish.
Cooking this recipe in our DaTerra Cucina ceramic nonstick cookware makes it even better. The even heat distribution ensures the sauce simmers gently without sticking, and tossing pasta with sauce becomes effortless.
