Basics: Spaghetti

But it’s still good!  You probably have a recipe already for this but from the What-It’s-Worth Dept. Here’s another basic recipe you can morph into your own unique culinary masterpiece.  Add to it, change it up and tell me about it! I’d love to try some new variations.

Here’s a quick and easy recipe for some weeknight Italian.

Weeknight Spaghetti

1 box whole wheat spaghetti

1 (28-oz) can crushed tomatoes

1 onion, chopped

4 cloves garlic, minced

¾ cup white wine

2 tablespoons olive oil (to sauté)

1 ½ teaspoons basil

¼ teaspoon oregano

salt/pepper to taste (I like a lot of pepper)

1/4 teaspoon red pepper flakes (I did not use them in this recipe because I wanted Claire to eat it, but I think they’d make a perfect heat addition here).

Parmesan cheese

In a large pan saute the onions and garlic with the red pepper flakes, and some salt and pepper  in olive oil over medium high heat for 2-3 minutes.  Add the tomatoes, wine, and oregano.  Cook down for about 5 minutes or more till half the  liquid has evaporated then let it sit on low while you make the pasta.  *When you boil the water make sure to add a lot of salt to it before adding the pasta*

When the pasta still has ‘bite’ to it, add it to the sauce, if you want a thinner sauce add some of the pasta water.  Sprinkle with fresh basil and/or oregano and sprinkle with parmesan.

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