Re:Pasta and Many Tomatoes!!

[Guest guest]

This is a good recipe to use if you still have many tomatoes on the vine

and want to use them up before the first frost.

 

* Exported from MasterCook *

 

Louisiana Spaghetti

 

Recipe By : Good Time Eatin' In Cajun Country by Donna Simón

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds spaghetti -- of your choice

water -- boiling-spaghetti

2 tablespoons oil

1/2 teaspoon salt

1 medium onion -- minced

1 large bell pepper -- thinly sliced

3 tablespoons oil

10 medium tomatoes -- diced

10 cloves garlic -- minced

1 teaspoon salt

1 tablespoon dried basil

2 teaspoons paprika

1 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/2 cup water -- * see note

1/4 cup nutritional yeast flakes

 

In a large pot, add enough water to cover the spaghetti with 2 inches

of water, 1/2 teaspoon salt, and 2 tablespoons oil, and bring to a boil.

Add the spaghetti and cook until tender stirring often. When done, rinse

the spaghetti in a colander with hot water, and set aside.

In a large skillet, sauté the onion and bell pepper in 3 tablespoons

oil, and add the remaining ingredients, except the spaghetti. Cook on

low heat for 45 minutes, stirring often.

Mix the spaghetti with the sauce, and serve.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Omit 1/2 cup of water if you desire a thicker sauce as you will

have plenty of " sauce " from cooking the 10 tomatoes.

 

Serves 6 to 8.

 

Per Serving:

 

Calories: 258

 

Protein: 8 gm.

 

Carbohydrates: 41 gm.

 

Fat: 7 gm.