I usually start by sautéing onions and garlic in olive oil until they are soft and fragrant. Then I add the diced tomatoes and let them cook down for about ten minutes. The key is to let the sauce simmer slowly so the flavors meld together. I like to add fresh basil at the very end rather than cooking it for a long time. For the pasta I always cook it al dente because it holds up better when you mix it with the sauce. If you want to add protein ground turkey or Italian sausage work really well. Just brown it first and then add it to the sauce. A pinch of red pepper flakes gives it a nice kick without being too spicy. I finish it with a little grated Parmesan on top. This recipe takes about thirty minutes total and feeds four people easily.

You can double it for leftovers the next day and it reheats beautifully. I also recommend reserving a cup of pasta water before draining because it helps loosen the sauce if it gets too thick. Fresh ingredients make a big difference but canned tomatoes work fine in a pinch. I have been making this for years and it never disappoints.
HARBOR FREIGHT
 

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I measured the wall space carefully before ordering the shelving units. The space is about 72 inches wide and I wanted two units side by side. Each shelf needed to hold at least 50 pounds because I plan to store heavy cookware and books. I decided on adjustable shelves so I can change the spacing later if needed. The brackets need to be anchored into studs for proper support. I found that using a stud finder makes the job much easier. After marking the positions I drilled pilot holes and used heavy duty screws. The whole process took about three hours including cleanup.

I also added some trim pieces to give it a built in look. The final result is very sturdy and looks like it was always part of the room. I would definitely recommend taking the time to measure twice before drilling. Having the right tools makes all the difference and the project went smoothly from start to finish.