Title: Spaghetti with Tomato Sauce
Categories: Pasta Sauce
Yield: 4 Servings
| 4 | c | Tomatoes, canned |
| 2 | tb | Olive oil |
| 3/4 | c | Onion, chopped |
| 1 | tb | Garlic, chopped |
| 3/4 | c | Green pepper, chopped |
| 1/4 | ts | Red hot pepper flakes |
| 1 | | Bay leaf |
| 1/4 | ts | Thyme, dried |
| 1 | tb | Basil |
| | | Black pepper |
| 1 | tb | Margarine |
| 1 | lb | Spaghetti |
Heat the oil in a suacepan and add the onion, garlic green pepper and
crushed hot red pepper. Cook, stirring often, for about 5 minutes. Add the
tomatoes, bay leaf, thyme and a generous grinding of pepper. Bring to a
boil and simmer for 20 minutes. Spoom mixture into the container of a food
precessor. Blend to a fine puree. Add the basil. Reheat. Swirl in the
margarine. Serve over shaghetti. This sauce freezes well.