Instructions: While the pasta is cooking, heat the olive oil in a skillet, add the onion and saute until it is translucent. Then add the garlic and saute for a minute more.

Add the vermouth, salt to taste, the red-pepper flakes, oregano, basil and parsley. Mix well and cook over medium-high heat for 5 minutes.

Pour the sauce over cooked, drained pasta, toss well, and serve with grated Parmesan cheese if desired.

Yield: 6 servings

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