Post by Granny Smith on Jan 29, 2011 22:35:19 GMT -5
A pleasant dish that works well with most any meat or as a light main dish.
Spaghetti with Red Sauce
1 lb spaghetti noodles
1 (28 oz) can whole peeled tomatoes
1 medium onion, diced
2 cloves garlic, minced (or 1 t. from a jar)
about 1 t. basil or oregano
salt and pepper, to taste
olive oil
Parmesan cheese, grated
Put a pot of water on to boil for the spaghetti.
Heat olive oil in a large skillet. Add onions and cook on medium until tender and just beginning to brown.
While the onion is cooking, pour tomatoes into a bowl and break up the tomatoes by squeezing them until they're in small chunks.
Stir garlic into onions and cook about a minute. Add tomatoes and bring to a boil. Turn down heat, add basil or oregano, season to taste with salt and pepper, and simmer while you cook the noodles.
When noodles are cooked, drain and add to the sauce. Cook and stir about a minute or until noodles are lightly coated with sauce. Sprinkle with Parmesan and serve hot.
Makes 4-6 servings
Spaghetti with Red Sauce
1 lb spaghetti noodles
1 (28 oz) can whole peeled tomatoes
1 medium onion, diced
2 cloves garlic, minced (or 1 t. from a jar)
about 1 t. basil or oregano
salt and pepper, to taste
olive oil
Parmesan cheese, grated
Put a pot of water on to boil for the spaghetti.
Heat olive oil in a large skillet. Add onions and cook on medium until tender and just beginning to brown.
While the onion is cooking, pour tomatoes into a bowl and break up the tomatoes by squeezing them until they're in small chunks.
Stir garlic into onions and cook about a minute. Add tomatoes and bring to a boil. Turn down heat, add basil or oregano, season to taste with salt and pepper, and simmer while you cook the noodles.
When noodles are cooked, drain and add to the sauce. Cook and stir about a minute or until noodles are lightly coated with sauce. Sprinkle with Parmesan and serve hot.
Makes 4-6 servings