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Enjoy this recipe from All-Time-Favorite Recipes from Illinois Cooks.
Submitted by: Jennie Gist from Gooseberry Patch
2/3 c. onion, chopped
2 cloves garlic, minced
2 T. butter
28-oz. can diced tomatoes with Italian herbs
2 T. fresh basil, snipped
1/2 t. sugar
1/4 t. pepper
Optional: 1 T. capers, drained
8-oz. pkg. thin spaghetti, uncooked and divided
1/2 c. shredded mozzarella cheese
In a large skillet, sauté onion and garlic in butter until onion is tender. Stir in tomatoes with juice and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for about 20 minutes. Stir in capers, if using; remove from heat. Meanwhile, measure out half the spaghetti, reserving the rest for another recipe. Cook according to package directions. Drain spaghetti and add to skillet; toss to coat with sauce. Spoon into a lightly greased 9"x9" baking pan. Sprinkle with cheese. Bake at 400 degrees for 5 to 8 minutes, or until bubbly and cheese is melted. Serves 4. | |
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In a large skillet, sauté onion and garlic in butter until onion is tender. Stir in tomatoes with juice and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for about 20 minutes. Stir in capers, if using; remove from heat. Meanwhile, measure out half the spaghetti, reserving the rest for another recipe. Cook according to package directions. Drain spaghetti and add to skillet; toss to coat with sauce. Spoon into a lightly greased 9"x9" baking pan. Sprinkle with cheese. Bake at 400 degrees for 5 to 8 minutes, or until bubbly and cheese is melted. Serves 4. |
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