1 pound pasta
1 pound spaghetti sauce
2 large tomato, diced
8 ounces feta cheese
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried sage
1/8 teaspoon cracked black pepper
2 (8 ounce) containers tomato-vegetable juice concentrate
1 (16 ounce) package spaghetti sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large saucepan melt butter or margarine. Stir in the flour, garlic, basil, oregano, basil, oregano, sage, cracked pepper and tomato-vegetable juice concentrate. Bring to a rapid boil. Reduce heat to low; cook 2 to 3 minutes. Stir in pasta and simmer for about 10 minutes more, stirring occasionally.
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