Start a large pot of water boiling.

While the water comes to a boil, chop up your ingredients.

When the ingredients are all ready, heat a good drizzle of olive oil in a cast iron (or other heavy) skillet over a medium heat. Note on meat, if you are using meat it will be added at the beginning if raw and towards the end if already cooked. If you are using bacon or sausage, start the process by slowly cooking it in a smaller amount of olive oil to render the fat and use that as the base for the sauce.

Once the oil is hot, add the onions and dried herbs (and bell peppers and carrots, if using). Once the onions are translucent, add the garlic (and summer squash, eggplant, broccoli, or cauliflower, if using).

Once you are starting to get that nice smell of garlic, add in the tomatoes (and cooked meat, if using).

If you’ve got it, add in a good glug of white wine.

Season to taste with salt and pepper, and more herbs if desired.

Turn down to a simmer.

Whenever the water comes to a boil, add in the pasta and cook until al dente.

Strain the pasta and throw into the skillet, tossing it in the sauce.

Serve with parmesan.