If you toss the noodles with olive oil in place of the butter, it is Vegan. This makes 4-6 generous servings depending on what a serving size is at your home.
When you prepare this, you can adjust the herbs to your family's tastes, we like it seasoned. I used dried herbs but fresh is better if you have them. If you are using dried herbs, rub them a bit in the palm of your hands to release the flavor.
1 12-ounce package of Uncooked Spaghetti Pasta
Salt
2 Tablespoons of Butter or Margarine
3 Tablespoons of Sepay Groves Olive Oil
1 Tablespoon of Minced Garlic
1 medium Onion, Chopped
1 14.5 ounce can of Italian Style Tomatoes
1 1/2 teaspoons of dried Oregano
1/2 teaspoon of dried Italian Herbs
1/2 teaspoon of dried Thyme
1/4 cup of Dry Red Wine
Bring salted water to boil in a pasta cooker or a large stock pot. Add pasta. Follow the directions for cooking the pasta. Reserve some of the water to add to the sauce. Toss the hot pasta with butter or margarine. I like butter for this but you can use margarine or olive oil.
While you are bringing the water to a boil, heat the Olive Oil for the sauce in a small sauce pan, over low to medium heat and add the garlic. Let the garlic cook, gently. Try to keep it from browning so that the garlic will have a mildly sweet flavor. Add the onion and let it cook with the garlic, stirring often. Let it cook for 5 minutes or so. Using a blender, blend the tomatoes and add to the garlic and onions. Add the rest of the ingredients and let the mixture gently simmer. Taste and add salt, if needed. Add about a cup of the pasta water and continue to cook. Once the sauce has thickened, the pasta should be about ready. Toss the buttered pasta with the sauce. Serve some home made garlic toast and
Enjoy!
Deloris
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