Serve this spaghetti with tomato sauce that’s ready in 45 minutes – perfect for Italian cuisine.
teaspoons olive oil
can (29 ounces) pureed tomatoes
teaspoon dried basil leaves
teaspoon dried oregano leaves
ounces uncooked spaghetti or your favorite pasta
Peel the outside layer of skin from each of the cloves of garlic. Chop garlic cloves into tiny pieces on the cutting board, using the knife.
Peel the outside layer of skin from the onion. Wash onion in cool water. Pat dry with the paper towel. Chop onion into small pieces on cutting board, using knife (you need about 1/4 cup.)
Put the olive oil in the large saucepan. Heat it over medium heat for about 1 minute. Put garlic and onion in oil. Cook about 3 minutes, stirring all the time with one of the wooden spoons, until onion is tender. Take saucepan off hot burner.
Open the can of tomatoes with the can opener. Pour tomatoes into the garlic and onion mixture in saucepan. Add the basil, oregano, salt and pepper. Stir with spoon until mixed. Turn the heat up to high. Heat until the mixture is boiling. Turn heat down to low. Simmer the sauce uncovered for about 30 minutes, stirring a few times.
While sauce is simmering, fill the very large saucepan with enough water so it is about half full. Cover saucepan with lid. Heat over medium-high heat until water is boiling fast. Add the spaghetti to water. Heat until water boils again. Boil uncovered for 10 to 12 minutes, stirring often with the other wooden spoon, until spaghetti is soft but not mushy.
Pour spaghetti into the colander over the sink to drain. Serve spaghetti with sauce.
Dry-ingredient measuring cups
Large saucepan (3 quart)
2 wooden spoons
Extra-large saucepan with lid (4 quart)
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.