Jewish Spaghetti

"My dad made this as long as I can remember. It is a delicious, quick and inexpensive meal. The more peppers and onions the better."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:
20mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Heat olive oil over medium heat in large frying pan.
  • Cook onions until softened (do not brown).
  • Add peppers and cook until soft.
  • Add tomato sauce, salt and pepper.
  • Bring to a boil.
  • Simmer on low for 10 minutes.
  • Add to spaghetti.

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Reviews

  1. I halved the recipe and since I don't care for red bell peppers, I substituted with a yellow bell pepper. I also added 1/2 teaspoon of garlic powder.
     
  2. Good vegetarian spaghetti sauce - I halved the recipe for the three of us subbing 1 orange bell pepper in place of the 1 green bell pepper. I usually omit salt in recipes, but felt that it was needed here. I used plain tomato sauce as stated; I would add Italian seasonings next time around. Mine didn't look anything like Sharon123's photo... Made for PAC Spring 2008!
     
  3. Delicious! I made some minow adjustments, used canned spaghetti sauce which I added a touch of sugar and a touch of wine to. My DH and I loved it. Thank you! Made for Pick a Chef!
     
  4. I actually kinda steam my onions and peppers in a little bit of water rather than cooking in oil before adding sauce and spices,but I've made sphaghetti like this for years. Very tasty and very filling.
     
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Tweaks

  1. Good vegetarian spaghetti sauce - I halved the recipe for the three of us subbing 1 orange bell pepper in place of the 1 green bell pepper. I usually omit salt in recipes, but felt that it was needed here. I used plain tomato sauce as stated; I would add Italian seasonings next time around. Mine didn't look anything like Sharon123's photo... Made for PAC Spring 2008!
     

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