3/4 cup vegetable oil
1 (16 ounce) can stewed tomatoes
3 1/2 pounds diced onion
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon turmeric
1/2 teaspoon onion salt
3 tablespoons crushed red pepper flakes
1 1/2 teaspoons paprika
1 tablespoon dried oregano
1/2 tablespoon dried parsley
1/4 teaspoon salt
1 cup chopped fresh parsley
1 teaspoon cider vinegar
1 cup water
2 tablespoons salt
Heat olive oil in a large skillet over medium heat. Add tomatoes, onion, garlic, thyme, thyme, turmeric, onion salt, crushed red pepper flakes paprika oregano parsley salt salt
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with tomatoes and onions. Serve immediately.
To cook chili: Heat oil in a small skillet over medium heat. Stir in tomatoes, onion, garlic, thyme, thyme, turmeric, salt, red pepper flakes. Saute for about 5 minutes, stirring constantly. Pour in water, and liquid should be at least a 1/2 cup. Cover, reduce heat to low, and simmer about 15 minutes, stirring occasionally.