Prep 15 mins
Cook 15 mins
From Another Taste of Palm Springs. Frank says that this goes well with hot French bread and Italian red wine.
- 29.58 ml olive oil
- 0 onion, sliced into very thin crescent wedges
- 453.59 g can tomatoes, peeled
- 2.46 ml pepper
- 2.46 ml salt
- 1.23 ml basil
- 0.25 ml oregano
- 4 garlic cloves
- 453.59 g spaghetti
- parmesan cheese, grated, can use Romano
- In a frying pan heat olive oil; add onion and the garlic. Saute until brown and remove the garlic.
- Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
- Slowly pour the tomatoes into the frying pan. Be very careful because the liquid on the oil has a tendency to explode. Let this simmer for about 15 minutes. Add the seasoning, stirring well.
- In the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil. When the sauce is almost ready, put the spaghetti into the boiling water. Stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
- Pour the sauce over the the pasta and mix a little with 2 forks. Sprinkle with some chopped parsley and serve. Sprinkle with cheese,if desired, on top.
This was sooooo good, I couldn't believe it! I used a 28 ounce can of peeled plum tomatoes in thick puree and also added some green pepper, fresh mushrooms and just a little ground beef. This is now a favorite in our home!! Simple to make and uses 3 pans - a skillet for the sauce and a larger pot for the pasta.
Loved the flavor of this sauce! Delicious! It doesn't make enough sauce for the 1 lb of spaghetti the recipe calls for. I'm going to double the sauce recipe next time.