I was a spaghetti noodles and jars of sauce with frozen meatball kind of gal for years. To me it was so easy....almost too easy. It never tasted how I wanted it to taste. We were in In Washington D.C. for vacation last year and was invited to dinner at a lovely home. I loved the homemade way she cooked the spaghetti. Everything was delightful! When Martha Stewart had on a real Italian chef on her show, she demonstrated how to really make it. I took notes. Tonight I tried it and the test came to the table of my biggest critics. My guys! They loved it. I took the time to cook it from scratch.(except for noodles) It was so EASY! It had all the missing ingredients that I have longed for.
1/2 c chopped onion(optional)
1/2 cup of extra virgin olive oil
6 cloves garlic crushed,
3 1/2 cups of slowed cooked tomatoes cooked down in its juices,
2 (6 ounce) cans tomato paste,
fresh cut parsley
1 cup boiling speghetti water,
2 tablespoons white sugar(1 to 2 depending on your taste),
1 1/2 teaspoons dried basil,
1 teaspoon Italian seasoning,
1/2 teaspoon salt,
1/4 teaspoon ground black pepper,
REAL grated Parmesan cheese
Saute oil and chopped garlic and onion for about 7 min on med heat.(continue to stir)
add boiling water and all the rest into a large pan.Cook down and let simmer for 20 min. Add drained speghetti to the pan, mix well, and let sit on a low temp until the speghetti soaks up the flavors.Turn the heat off and add REAL grated Parmesan cheese
Tips: add a lot of salt to the boiling water for the speghetti noodles.
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