Spaghetti cooked in spaghetti sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (28 oz) crushed tomatoes |
| 1½ | teaspoon | Garlic powder or 2 tbsp minced garlic from a jar or fresh; to taste |
| 1 | tablespoon | Chopped dried onion or fresh onion; minced, to taste |
| 1 | tablespoon | Dried basil |
| 1 | tablespoon | Dried oregano |
| 1 | teaspoon | Sugar; (optional, but does bring out the flavor of the tomato sauce) |
| ¼ | teaspoon | Cayenne; (i use chili powder) |
| 1⅓ | cup | Water |
| ⅓ | cup | Wine or 1/3 c water; (you need the liquid; the wine adds a nice full flavor) |
| 6 | ounces | Vermicelli; (must be vermicelli, otherwise it won't cook all the way through), up to 8 |
Directions
(modified from "spaghetti" by joie warner) dump into a medium pot everything but the pasta. bring to a boil on medium high heat. add the vermicelli, and return to a boil. stir gently, and cook for 8-10 minutes, or until al dente. stir while pasta is cooking---it will stick to the bottom of the pot. i stir it every 3 or 4 minutes. you may need to lower the heat. spices are adjustable, i just throw in however much until it smells good to me, on that particular night. leftovers rehated the next day are just as good, if not better. the vermicelli absorbs the flavors of the tomato sauce, while thickening the sauce. i find if i use a can of tomatoes with salt added during canning, i don't need to add any salt at the end. yum!
Posted to fatfree digest by FUZY76B@... (MRS AMY E CAMPBELL-SMITH) on Apr 20, 1998