Title: Spaghetti Cooked in Spaghetti Sauce
Categories: None
Yield: 1 Servings

1 cn (28 oz) crushed tomatoes
1 1/2 ts Garlic powder or 2 tbsp
-minced garlic from a jar or
-fresh; to taste
1 tb Chopped dried onion or fresh
-onion; minced, to taste
1 tb Dried basil
1 tb Dried oregano
1 ts Sugar; (optional, but does
-bring out the flavor of the
-tomato sauce)
1/4 ts Cayenne; (i use chili
-powder)
1 1/3 c Water
1/3 c Wine or 1/3 c water; (you
-need the liquid; the wine
-adds a nice full flavor)
6 oz 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 8-10 minutes, or until al dente. stir while pasta is cooking---it 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 CAMPBELL-SMITH)
on Apr 20, 1998