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Spaghetti Con Salsa Semplice Di Pomodoro - Spaghetti with Plain Tomato Sauce
Wednesday, October 10, 2007
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- 1 large can tomato puree
- 2 cloves garlic
- 4 tbs. olive oil
- 1 bay leaf
- 1 lb. spaghetti
- 2 ozs. Grated Romano cheese
- ½ tsp. sugar
- Salt and pepper to taste
Heat olive oil in saucepan; add garlic and brown for 2 minutes; add tomato puree, sugar, bay leaf, salt and pepper. Cook over low flame for 1 hour. Stir frequently to prevent burning. Then remove bay leaf and garlic.
Cook spaghetti about 20 minutes or until tender, in rapidly boiling salted water. Drain; place on heated platter.
Pour sauce over spaghetti; sprinkle generously with grated Romano cheese.
Serve very hot. Serves 4 to 6.