1 pound penne, cooked al dente
1 tablespoon vegetable oil
1  large onion, finely chopped
2 teaspoons garlic flakes
1 can (28 ounces) can chopped tomatoes, with liquid
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons dried parsley
 freshly grated Parmesan cheese (optional)

In large non-stick skillet, heat oil over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the garlic, tomatoes, basil, oregano, and parsley; simmer, stirring occasionally, until the herbs have plumped and the flavors have blended nicely, about 30 minutes. Season to taste with salt and pepper.

In a heated bowl, toss pasta with the hot sauce to rewarm. Serve immediately, with Parmesan on the side.