1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente — usually about 9 to 11 minutes. When it’s just right, drain and reserve about a cup of pasta water before setting the noodles aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. You want it shimmering but not smoking — this is where the flavor begins.
3. Add the sliced garlic and chopped onion to the skillet. Stir often and cook until the onion is soft and translucent, and the garlic smells fragrant but not burnt, about 5 minutes. Mama Lu always said, “Careful with garlic — it’s like a good story, you want to tell it well, not yell it.”
4. Pour in the diced tomatoes with their juices, sprinkle in the red pepper flakes, oregano, and basil. Stir everything together and let it simmer gently for 10 minutes. The sauce will thicken and the flavors will meld — that’s where the magic happens.
5. Add the balsamic vinegar or lemon juice to the sauce, stir, and season with salt and pepper to taste. I like to add a pinch of salt early and then adjust at the end so the flavors balance just right.
6. Toss the cooked pasta into the skillet with the sauce. If it feels too thick, add a splash of the reserved pasta water — it helps the sauce cling to the noodles beautifully.
7. Let everything cook together for 2-3 more minutes so the pasta soaks up some of that saucy goodness. Finish with a sprinkle of fresh parsley or chives and, if you like, a handful of toasted nuts for texture.

It’s simple, honest cooking that feels like a Sunday afternoon in the mountains — unhurried and full of warmth.