Spaghetti

Spaghetti
Spaghetti

(Tomato Sauce)
Put:
1 c diced egg plant
1 c water
in a large pot & bring to boil.
Reduce heat & simmer with lid slightly ajar for 15 min.
Stir occasionally.

Add:
14.5 - 15 oz. can tomato sauce

14.5 - 15 oz. can diced tomatoes
6 oz. can tomato paste
2 c diced fresh tomatoes
1 T basil

1 1/2 t onion powder
1 1/2 t garlic powder
1 t oregano

1/8 t sage
1 t salt
1 T lemon juice

3 T honey
to the large pot.


Cook on med. heat until boiling.
Reduce heat & simmer with lid slightly ajar for 5 min.
Stir frequently.

(Noodles)
Put in a different large pot:
7 1/2 c water
& bring to boil.

After water boils, add:
4 c whole grain spaghetti noodles
broken in 4ths (12 oz. package)
(or however much you want to make
& adjust water & salt a needed)
1 1/2 t salt
to the large pot.

Cook according to package (or continue boiling for 8 - 12 min. until noodles are soft).
Stir occasionally.

Can add:
1/2 - 1 t virgin olive oil
(to keep the noodles
from sticking together)
Drain.

Pour
Tomato Sauce over Noodles when serving
or cool down & refrigerate in airtight containers for up to 3 days.

Can freeze
Tomato Sauce & Noodles together or Tomato Sauce separately, then thaw & reheat at 250º for 20 - 30 min. in an oven safe dish, using foil to cover if no lid is available.

Can also reheat the Tomato Sauce in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

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with brown rice noodles