1. I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic. 2. Get a saucepan and line the bottom with Olive Oil over medium heat. 3. Once hot, throw in your garlic and onions. 4. Immediately add a layer of salt and pepper and stir. 5. Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan. 6. After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle. 7. Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce. 8. Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes. 9. Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming. 10. Drain and serve the pasta in a large serving bowl and add the sauce separately. 11. Add Cheese. 12. Enjoy! ---------------------------------------------------------------------------
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