1 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1 onion, thinly sliced
4 cloves garlic, minced
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1 dash dried marjoram (optional)
1/4 teaspoon dried lemon zest
1 dash dried tarragon
1/4 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon salt
1 teaspoon dried oregano
1 pinch dried basil
1 pinch dried rosemary
3 tablespoons olive oil
In a medium bowl, blend butter, flour, salt, oregano, onion, garlic, basil, rosemary, sage, marjoram and rosemary. Mix well.
Heat olive oil in a large saucepan over medium heat. Pour the oil over the spaghetti. Stir frequently, letting the sauce simmer briefly after each addition. Remove the sauce from heat and stir into the saucepan.
Bring a large pot of salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
Stir olive oil into saucepan- stirring often, until the olive oil is slightly thickened. Bring to a boil and cook, stirring, for 2 minutes.