| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves, sliced |
| 1/3 |
c |
Olive oil |
| 4 |
c |
Tomatoes, peeled |
| 1 |
tb |
Parsley, chopped |
| 1/2 |
ts |
Basil |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Red pepper pod, seeded |
| 1/2 |
ts |
Oregano |
| 3 |
tb |
Tomato paste |
| 1 |
pk |
Spaghetti |
|
|
Grated cheese |
INSTRUCTIONS
Heat oil in a frying pan over medium heat with the garlic and red pepper.
When garlic is golden, remove pan from heat and allow to cool a bit. Add
tomatoes, crushing them slightly. Add parsley, basil, and salt and cook
over low flame about 30 minutes. Add oregano and tomato paste, bring to a
boil, then reduce heat to a simmer and cook for about 15 minutes or until
thickened.
Cook spaghetti according to package directions, drain, and place on serving
dish. Pour sauce over spaghetti, mix lightly, and serve at once with grated
cheese.
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