1 can San Marzano tomatoes
1 finely chopped onion
2 cloves garlic
1/3 cup olive oil
5 slivered mint leaves
5 slivered arugola leaves
¼ cup crushed pistachio nuts
¼ cup coarsely grated pecorino
cayenne pepper
1 pound spaghetti

Heat oil and add onion and saute for a few minutes until translucent. 
Add the can of tomatoes and garlic and crush tomatoes with a wooden spoon.    Cook down over a medium flame for about 15-20 minutes and add salt and pepper and red pepper.

Boil spaghetti.   When it's almost done, turn on flame under tomatoes and add mint, arugola and crushed nuts.   Just before serving add pecorino.

Drain pasta reserving some of the pasta water in casse you need it to loosen the pasta.   Toss with the sauce.