Tomato Sauce For Spaghetti Recipe
Ingredients
2 cloves garlic, halved
2 tablespoons olive oil or salad oil
1 can (1 lb. 12 oz.) pear-shaped tomatoes
1/8 teaspoon seasoned pepper or pepper
1/2 teaspoon each basil and oregano
Salt to taste
Optional:
2 to 3 cups cooked shrimp, scallops, or clams
1/2 cup chopped fresh parsley
1/2 to 1 pound spaghetti, cooked Crated Parmesan or Romano cheese
Directions
In a heavy frying pan, saute the garlic in oil until golden; discard garlic.
Drain liquid from tomatoes into the pan, crush the tomatoes, and add to pan with the pepper, basil, and oregano.
Simmer gently, uncovered, for 30 minutes.
Raise heat at end of cooking time to thicken sauce, if needed.
Add salt to taste.
Add the cooked shellfish (if used) and parsley to sauce; cook just until heated through, about 5 minutes.
Drain liquid from tomatoes into the pan, crush the tomatoes, and add to pan with the pepper, basil, and oregano.
Simmer gently, uncovered, for 30 minutes.
Raise heat at end of cooking time to thicken sauce, if needed.
Add salt to taste.
Add the cooked shellfish (if used) and parsley to sauce; cook just until heated through, about 5 minutes.
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