Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pasgetti Spaghetti




Source of Recipe


American Heart Association Kids' CookBook


List of Ingredients




1 large onion
2 tablespoons olive oil
2 tablespoons water
1 14 1/2-ounce can stewed tomatoes
1 cup water
1 6-ounce can tomato paste
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
3/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 16-ounce package spaghetti


Recipe



Peel and chop the onion.

Pour oil into a large nonstick skillet. Add onion and 2 tablespoons water. Place skillet on burner. Turn heat to medium. Stir with a wooden spoon and cook 5 to 7 minutes, or until water boils off (evaporates) and you can hear onion "sizzle" in the oil.

Add remaining ingredients, except spaghetti. Lower heat to medium-low. Cook sauce, uncovered, over medium-low heat for 20 minutes, stirring occasionally with wooden spoon.

While sauce is cooking, prepare spaghetti in a large pot according to package instructions, leaving out salt and butter or margarine.

Place colander in sink. With oven mitts, carry pot of spaghetti from stove to sink. Carefully drain spaghetti in colander. Place about a cup of spaghetti on each plate.

Using a ladle, top each serving with 1/2 cup sauce. Serve hot.

* Serves 10 *