Recipe - Spaghetti Cooked In Spaghetti Sauce

1 cn (28 oz) crushed tomatoes
1 One half teaspoon Garlic powder or 2 tbsp
minced garlic from a jar or
fresh; to taste
1 tablespoon Chopped dried onion or fresh
onion; minced, to taste
1 tablespoon Dried basil
1 tablespoon Dried oregano
1 teaspoon Sugar; (optional, but does
bring out the flavor of the
tomato sauce)
One fourth teaspoon Cayenne; (i use chili
powder)
1 1/3 cup Water
1/3 cup Wine or 1/3 cup water; (you
need the liquid; the wine
adds a nice full flavor)
6 ounce Vermicelli; (must be
vermicelli, otherwise it
won't cook all the way
through), up to 8

(modified from "spaghetti" by joie warner)

dump into a medium pot everything but the pasta. bring to a boil on medium
high heat. add the vermicelli, and return to a boil. stir gently, and cook
for 810 minutes, or until al dente. stir while pasta is cookingit will
stick to the bottom of the pot. i stir it every 3 or 4 minutes. you may
need to lower the heat. spices are adjustable, i just throw in however much
until it smells good to me, on that particular night. leftovers rehated the
next day are just as good, if not better. the vermicelli absorbs the
flavors of the tomato sauce, while thickening the sauce. i find if i use a
can of tomatoes with salt added during canning, i don't need to add any
salt at the end. yum!
Posted to fatfree digest by FUZY76B@prodigy.com (MRS AMY E CAMPBELLSMITH)
on Apr 20, 1998