| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish | 4 | Servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | md | Onion, peeled and diced |
| 3 | Garlic cloves, peeled/minced | |
| 1/2 | ts | Dried oregano |
| 1 | tb | Dried basil (or to taste) |
| 1/2 | ts | Red pepper flakes, if desired (or a little jalapeno pepper) |
| 1 | cn | Crushed tomatoes (28 oz) |
| 12 | oz | Vermicelli |
| Parmesan cheese |
INSTRUCTIONS
Put olive oil in a skillet that about 12" wide. Peel and chop onion. Add to skillet and cook on medium heat as you peel and mince garlic. Add garlic to skillet; stir. Cook several more minutes to allow the vegetables to soften and give up a lot of their moisture. Stir occasionally. Add oregano, basil, red pepper and crushed tomatoes. Simmer the mixture uncovered. Meanwhile, bring a large pot of water to a boil for your spaghetti, usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of spaghetti. Cook until it is just barely tender, probably 2 minutes less than they suggest on the package. Drain but don't rinse. Toss with sauce and serve on plates. top with freshly grated Parmesan cheese. NOTE: Carrot sticks and warmed bread go well with spaghetti. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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