1/3 c. olive oil
2 or 3 cloves garlic, crushed
1/3 c. chopped parsley
1/2 tsp. salt
1 (1 lb. 12 oz.) can Italian
1 tsp. dried oregano
dash of pepper
Saute garlic and parsley about 3 minutes in hot oil.
Add the undrained tomatoes, oregano, salt, and pepper; mix
well, mashing the tomatoes with a fork. Bring the mixture to
boiling. Reduce heat and simmer, uncovered and stirring
occasionally, for 30 minutes, or until the sauce is thickened.
Makes enough sauce for 1/2 pound spaghetti.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.