Serves 8.
• Onion, 2 C.
• Garlic, 2 cloves
• Olive oil, 1 T.
• Red pepper flakes, 1/4 t.
• Tomatoes, crushed, 20-oz. can
• Spaghetti (or other pasta), 16 oz. uncooked
• Greek yogurt, 1 C. plain
• Pesto, 2 T.
• Parmesan cheese, 1/2 C. grated

1 Chop the onion.
2 Chop the garlic.
3 Heat the oil in a skillet.
4 Sauté the onions for 3–4 minutes.
5 Add the garlic and red pepper flakes, and cook for 1 minute.
6 Stir in the tomatoes.
7 Bring to a boil.
8 Reduce heat and simmer 15–20 minutes.
9 Meanwhile, cook the spaghetti in salted boiling water until done, about 8 minutes. Drain.
10 Stir the Greek yogurt, pesto, and parmesan into the sauce.
11 Add the spaghetti and toss.