1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon salt
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 ounce) can crushed tomatoes, drained
1/2 (12 ounce) package sour cream with liquid
1 (14 ounce) can garbanzo beans
3/4 cup sliced fresh mushrooms
3 tomato strips, halved
1/4 cup olive oil
1/4 cup chopped fresh basil
1/2 teaspoon dried basil
3 tablespoons Italian seasoning
1 teaspoon dried oregano
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
In a medium bowl, mix salt, pepper, garlic and olive oil. Season with tomatoes, sour cream, garbanzo beans, mushrooms, tomato strips, olive oil, basil, oregano, basil, Italian seasoning, oregano, and garlic.
Cover and refrigerate overnight. Remove foil from container, roll, and allow to cool. Cover, and refrigerate for 1 to 2 hours. Salt and pepper to taste and drizzle over pasta.
Turn heat to medium-low to simmer, stirring occasionally, until pasta is tender. Drain pasta, reserving 1/4 cup of the liquid. In a medium bowl, combine spaghetti mixture with vegetables and pasta and toss lightly with tomato mixture.
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