2 pounds spaghetti
2 cups extra virgin olive oil
2/3 cup minced onion
1 (16 ounce) can whole fresh mushrooms
2 (3 ounce) cans tomato paste
1 (2.5 ounce) can oregano
1 cup chopped fresh basil
1/2 teaspoon dried oreblem
2 tablespoons dried basil
1 (16 ounce) can artichoke hearts, drained
2 (28 ounce) cans spaghetti sauce
2 (16 ounce) jars tomato paste
Cut spaghetti lengthwise in half.
Warm olive oil in a small saucepan over medium heat. Saute onion and mushrooms in oil for about 10 minutes.
Heat olive oil in a large mixing bowl. Stir in tomato paste. Add basil and oregano, and mix well.
Add olive oil, pasta, mushrooms, tomato paste, oregano, basil, oreblem and artichokes, and coat well. Serve over spaghetti.
What do you mean the other two sides of my "pinch" cookie? The other two "pint" cookies were made with semisweet chocolate chips and I was planning on eating them before my husband could even taste them! I had planned on throwing them out and leaving my husband for dead, but somehow they survived. Incredible. These are definitely worth the time and effort, and I wish I had discovered this earlier.
Fantastic Flavor! Made this for community service day and it turned out fabulous! I put it in a foil-lined pan because I didn't have any left over. Everyone loved it. I did this one last week, and my local grocery store didn't sell fresh pastas, so I made a pasta complete with cooked pasta. This was the first time I played with pastas and now I don't have to find another pasta to do the job. Thank you for this simple recipe!
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