This dish is one that I have enjoyed weekly most of my life. According to my mother, as I child, if she would have allowed it, I would have eaten spaghetti for breakfast, lunch and dinner. Apparently when I was too young to even pronounce my words correctly I would beg her for “basgetti.” Even as an adult, when I return home for visits, she teases me playfully, indicating her sarcastic surprise when I voice my desire to make spaghetti.
This dish is one of the many spaghetti recipe variations I have explored over the years. This has become my favorite way to make the dish, combining my love for veggies, red sauce and stringy noodles.
Serving Size: 3-4 bellies.
16 oz package spaghetti or angel hair noodles
2 tablespoons olive oil
1 white onion chopped
4 cloves garlic, minced
1 zucchini squash, diced
2 14.5oz. cans stewed tomatoes, undrained
6 oz. can tomato paste
1/8 cup sugar
2 tablespoons red wine vinegar
3 teaspoons dried basil or ¼ cup chopped fresh basil
1 teaspoon dried oregano or 3 tablespoons chopped fresh oregano
2.25 oz can black olives, undrained
• Begin preparing the noodles as directed.
• Heat 2 tablespoons oil in a large skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Add zucchini to the onions and garlic and sauté an additional 2 minutes.
• Turn the heat up slightly to medium high and add the stewed tomatoes. Cook approximately 2 minutes, stirring continuously.
• In a bowl combine the tomato paste, oregano, basil and sugar, stir with a spoon until smooth. Carefully add the mix to the skillet.
• Add the undrained olives and stir, simmer an additional 4 minutes.
• Spoon generous helpings of the prepared sauce over the finished noodles.
• For added yum factor, sprinkle shredded cheddar cheese over the hot sauce and serve with garlic bread and fresh salad.
• Voila, FEED!
