Spaghetti Senza Meatballs (that means without)

Serves a family of 5

This amazingly flavorful sauce is whipped up in only 15 minutes. It is our favorite after-church meal since it is so fast and fills our house with scents of the Italian countryside. It is crucial that you use the Muir Glenn Crushed Tomatoes with Basil. I used to hoard coupons and head to Whole Foods in the next city, but now it is available at our local King Soopers and even Wal-Mart (hint: look very low.) Invest in a wedge of aged Parmesan and shred it yourself . It tastes so much better than the famous green canned stuff and really goes a long way. It also virtually never spoils. I saw a show where a lady dipped it in food grade wax and stored it on her shelf for 25 years. Serve with bread and a salad made with homemade Raspberry Vinaigrette (posted here) and you have a complete meal. Buon appetito!

Quick Tomato Sauce
2 T butter
1/2 yellow onion grated on large holes of box grater measuring 1/4 cup
1/4 tsp dried oregano (or 1 tsp fresh)
1/2 tsp salt
2 garlic cloves, minced
(1) 28-ounce can Muir Glenn Crushed Tomatoes with Basil
small pinch of sugar
1 T fresh basil, chopped
1 T olive oil

Pasta
1 pound spaghetti noodles- I like high protein versions like Ronzoni Smart Taste but be sure you are using 16 ounces, and not just 1 box.
1 T salt

Bring a pot of water to a boil. In a separate skillet over medium heat, melt butter. Add onion, oregano and salt and cook until onion is golden brown and sticks together. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar and increase heat to high. Once sauce is simmering, lower heat to medium-low and let thicken about 10 minutes. Once pot of water is boiling, add salt and spaghetti. Cook until noodles are still slightly firm to the bite but don't stick to teeth. Drain pasta. Remove sauce from heat and add olive oil and basil. Serve!