Red Spaghetti

Submitted by abbydabby

"This is a dish I threw together one night (actually, I was on bed rest in the last weeks of my 1st pregnancy). We loved this dish so much - it was a huge hit. It's a basic spaghetti dish, but dressed up just a bit...definitely beats eating spaghetti with standard jarred sauce. My husband added crushed red pepper to his portion - I'm not a fan of red pepper - but he really loved it."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 (1 lb) box spaghetti, cooked
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) can tomato paste
• 2⁄3 cup spaghetti sauce (any flavor will work, we used a sweet pepper variety)
• 3 tablespoons white wine vinegar
• 1⁄8 cup extra virgin olive oil
• 2 tablespoons garlic, crushed
• 1⁄4 cup reduced-fat parmesan cheese
• 1 tablespoon garlic salt

directions

1. Add 2 tbsp olive oil to a pot of water, bring to a boil, add spaghetti (I usually break the spaghetti in 1/2 before boiling - makes it easier to eat).
2. Once cooked, drain and set aside.
3. In the pot used to cook the pasta, add the remaining ingredients and stir to combine well.
4. Add pasta to sause mixture and stir very well - make sure pasta is all well coated with sauce.
5. When serving, add extra parmesan topping, if desired.

Reviews

[linguinelisa]

Sorry, I really didn't care for this recipe. I thought the tomato paste made the sauce too thick and the white wine vinegar made it too tart. I tried adding a couple of teaspoons of sugar but it didn't help. I also added some ground beef to the recipe. If you like a thick, tart spaghetti sauce you would probably like it.