Pasgetti spaghetti

Yield: 1 servings

Measure Ingredient
1 large Onion
2 tablespoons Olive oil
2 tablespoons Water
1 can Stewed tomatoes; (14 1/2-ounce)
1 cup Water
1 can Tomato paste; (6-ounce)
2 teaspoons Dried basil leaves
1 teaspoon Dried oregano leaves
¾ teaspoon Garlic powder
½ teaspoon Ground black pepper
1 pack Spaghetti; (16-ounce)

Peel and chop onion. Pour oil into large nonstick skillet. Add onion and 2 tablespoon 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 directions, 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 one cup of spaghetti on each plate. Using a ladle, top each serving with ½ cup sauce. Serve hot with meatballs.

Cook's note: Freeze 1-c. portions of leftover sauce in microwave-safe containers. To serve, microwave covered portion on defrost (30% power) for 3 minutes. Stir. Cover again and microwave on high (100% power) for 3 minutes, or until thoroughly heated.

From the American Heart Association Kids' Cookbook (copyright 1993 by Random House).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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