GMA Recipe: Pasgetti Spaghetti

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Pasgetti Spaghetti
From the American Heart Association Kids' Cookbook
1994

Ingredients

1 large onion

2 tbsps. olive oil

2 tbsps. water

1 14 1/2-oz. can stewed tomatoes

1 c. water

1 6-oz. can tomato paste

2 tsps. dried basil leaves

1 tsp. dried oregano leaves

3/4 tsp. garlic powder

1/2 tsp. ground black pepper

1 16-oz. package spaghetti

Directions

Peel and chop onion. Pour oil into large nonstick skillet. Add onion and 2 tbsps. water. Place skillet on burner. Turn heat to medium. Stir with a wooden spoon and cook 5 to 7 minutes, or until water boils off (evaporates) and you can hear the onion sizzle in the oil.

Add remaining ingredients, except spaghetti. Lower heat to medium-low. Cook sauce, uncovered, over medium-low heat for 20 minutes, stirring occasionally with wooden spoon.

While sauce is cooking, prepare spaghetti in a large pot according to package directions, leaving out salt and butter or margarine. Place colander in sink. With oven mitts, carry pot of spaghetti from stove to sink. Carefully drain spaghetti in colander.

Place about one cup of spaghetti on each plate. Using a ladle, top each serving with 1/2 c. sauce. Serve hot with meatballs.

Cook's note: Freeze 1-c. portions of leftover sauce in microwave-safe containers. To serve, microwave covered portion on defrost (30% power) for 3 minutes. Stir. Cover again and microwave on high (100% power) for 3 minutes, or until thoroughly heated.

From the American Heart Association Kids' Cookbook (copyright 1993 by Random House).

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