Simple Sphagetti

I just want to share this recipe from a friend...


2 tsp olive oil
1 onion, finely chopped
2-3 cloves garlic, crushed
1/2 cup chopped parsley
2 tsp dried oregano, chopped
800g canned tomatoes
2 tbsp tomato paste
1/2 cup good red wine
500g spaghetti
2 tbsp capers
12 black olives
1/2 cup chopped parsley, extra
2 tbsp chopped fresh basil, chopped


Heat oil and cook onion, garlic, parsley and oregano for 1-2 mins over low heat.
Add tomatoes with their juice, tomato paste and wine and bring to boil. Cover and simmer for 5 mins stirring to break up tomatoes.
Cook spaghetti in a large pan of boiling water till just tender, do not over cook.
Add capers and olives to tomato sauce and serve over drained spaghetti. Sprinkle with extra parsley and basil.

1 notes:

Karen Zemek, author of "My Funny Dad, Harry" said...

I like kernel corn in my spaghetti too! Just wanted to share this with you--it's good! (Providing you like corn)