1/3 cup olive oil
2 cloves garlic, minced
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon dried black pepper
1 teaspoon salt
2 tablespoons dried minced onion
1 teaspoon dried oregano
1 (16 ounce) can Italian-style diced tomatoes with juice
1 (16 ounce) package spaghetti sauce, divided
1 pound spaghetti squash, sliced
1 (8 ounce) can tomato paste
1 pinch dried thyme
3 (8 ounce) cans tomato paste, divided
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Saute garlic until golden; remove and remove cloves. Stir in oregano.
Heat olive oil mixture in a large skillet or griddle over medium heat. Saute garlic over medium heat for 5 minutes; stir in basil, oregano, oregano, oregano, basil, black pepper and salt. Pour tomato juice into skillet and cook for 1 minute; stir in spaghetti sauce. Bring to a rapid boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
The next time you heat an oil pan over a heat-proofing pan or skillet, heat olive oil over medium heat. Stir pasta mixture into remaining tomato sauce and tomato paste.
Return pasta and sauce to a boil. Boil for 3 minutes; stir in tomato paste. Return to a boil, stirring constantly. Remove from heat and stir in olive oil and red pepper flakes. Stir into sauce.
Serve with spaghetti sauce. Sprinkle half the peeled and seeded tomatoes over spaghetti and tomato paste. Serve immediately.
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