Recipe - Pasgetti Spaghetti

1 lg Onion
2 tablespoon Olive oil
2 tablespoon Water
1 cn Stewed tomatoes; (14
1/2ounce)
1 cup Water
1 cn Tomato paste; (6ounce)
2 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves
Three fourths teaspoon Garlic powder
One half teaspoon Ground black pepper
1 pack Spaghetti; (16ounce)

Peel and chop onion. Pour oil into large nonstick skillet. Add onion and 2
tablespoon water. Place skillet on burner. Turn heat to medium. Stir with a
wooden spoon and cook 5 to 7 minutes, or until water boils off (evaporates)
and you can hear onion "sizzle" in the oil. Add remaining ingredients,
except spaghetti. Lower heat to mediumlow. Cook sauce, uncovered, over
mediumlow heat for 20 minutes, stirring occasionally with wooden spoon.
While sauce is cooking, prepare spaghetti in a large pot according to
package directions, leaving out salt and butter or margarine. Place
colander in sink. With oven mitts, carry pot of spaghetti from stove to
sink. Carefully drain spaghetti in colander. Place about one cup of
spaghetti on each plate. Using a ladle, top each serving with One half cup
sauce. Serve hot with meatballs.

Cook's note: Freeze 1c. portions of leftover sauce in microwavesafe
containers. To serve, microwave covered portion on defrost (30% power) for
3 minutes. Stir. Cover again and microwave on high (100% power) for 3
minutes, or until thoroughly heated.

From the American Heart Association Kids' Cookbook (copyright 1993 by
Random House).

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.