Off - Road One Pot Pasta

• 1 onion, roughly diced
• 6 cloves garlic, minced
• 6 Tblspn olive oil
• 1 14.5 oz can (organic) chopped tomatoes
• 1 lb (organic) whole wheat spaghetti, broken in half as needed to fit into large straight-sided skillet
• 1/2 - 1 tsp dried oregano
• 1/2 - 1 tsp ground black pepper
• 1/2 tsp dried thyme
• 1 tsp salt
• 5 c water
• 2 tsp lemon juice
• 2 tsp fish sauce
• Grated Parmesan (optional)

1. In large straight-sided skillet, heat oil on medium heat and saute' onions on medium heat, until they just start to brown.
2. Add garlic and continue to saute until garlic just starts to brown.
3. Add can of chopped tomatoes with juices, oregano, thyme, black pepper, and salt, and bring to a simmer. Stir until mixture thickens. Adjust spices as needed (I started with 1/2 tsp oregano and black pepper- I found I needed to add another 1/2 tsp of each)
4. Transfer mixture to a bowl, lay the spaghetti into the straight sided skillet, add tomato mixture and water.
5. Bring to a boil, reduce to a simmer. Periodically stirring the mixture, keep at a simmer until the water is absorbed/evaporates and pasta is al dente.
6. Finally, add 2 tsp lemon juice and 2 tsp fish sauce. Stir to mix well. Adjust lemon juice/fish sauce to taste.
7. If using Parmesan, top pasta with grated Parmesan before serving.

onion, garlic, olive oil, tomatoes, whole wheat spaghetti, oregano, ground black pepper, thyme, salt, water, lemon juice, fish sauce, parmesan

Taken from food52.com/recipes/81030-off-road-one-pot-pasta (may not work)