Little italy spaghetti

Yield: 2 servings

Measure Ingredient
3 ounces Onion; chopped
1½ tablespoon Olive oil
½ teaspoon Garlic; minced
¼ teaspoon Basil
¼ teaspoon Oregano
½ teaspoon Salt
6 ounces Tomato; finely chopped
3 ounces Mushrooms; finely chopped
3 ounces Green pepper; finely chopped
2 ounces Tomato paste
6 ounces Spaghetti; cooked

Saute onion in a suacepan with olive oil until onions are translucent. Add garlic, basil, oregano and salt.

Stir. Add vegetables and tomato paste. Continue to cook over medium heat, covered, for 15 minutes. Add spaghetti and toss. Serve hot.

From the files of DEEANNE

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