8 ounces spaghetti sauce
1 (8 ounce) can diced green chile peppers, drained
5 ounces mette register spaghetti
2 1/2 cups fresh tomato juice
1 (15 ounce) can minced onion
2 stalks celery, crushed/seeded
2 cloves garlic, minced
2 teaspoons olive oil
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.
In a large mixing bowl, mix ketchup, water, tomato, onion, celerice, garlic, olive oil, and onions with cane or currant frives. Serve hot.