makes 4 servings and cooks in 35 minutes
1 medium onion
1 large clove garlic
1 small green bell pepper
1 tablespoon Santa Fe Olive Oil & Balsamic Company’s olive oil
1 can whole tomatoes, undrained
1 can tomato sauce
1 tablespoon chopped fresh basil leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon pepper
7 or 8 ounces uncooked spaghetti, fettuccini or linguine
1. Peel and chop the onion. Peel and finely chop the garlic. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
2. Heat the oil in th esaucepan over medium heat 1 to 2 minutes. Cook the onion, garlic and bell pepper in the oil 2 minutes stirring occasionally.
3. Stir in the tomatoes with their liquid, and break them up with a fork. Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper. Heat to boiling over high heat. Once the mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
4. Cover and cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
5. After the tomato sauce has been cooking about 20 minutes, fill the Dutch overn about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender. If using fettuccine or linguine, boil 9 to 13 minutes.
6. Drain the spaghetti in a strainer or colander. Serve with the tomato sauce.
This recipe is borrowed from the cookbook, Betty Crockers Cooking Basics.