1 (16 ounce) bottle spaghetti sauce
1 (16 ounce) can tomato sauce
5 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried basil
Heat olive oil in a large skillet over medium heat. Add garlic powder, basil, oregano, sage and thyme; saute for 2 minutes. Mix together and set aside.
Heat oil in a large saucepan over medium heat. Add pasta and stir fry for 8 to 10 minutes or until pasta is cooked through. Remove from heat and stir in olive oil.
Pour sauce over pasta and toss to coat. Cover with foil and refrigerate. Serve at room temperature.