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Spaghetti Marinara
Nb persons: 14
Yield: 1
Preparation time:
Total time:
Source:
| 3 lbs | whole-wheat spaghetti |
| 12 oz | boca- ground burger meatless, for marinara |
| 3 tbs | olive oil |
| 1lg | onion, for marinara |
| 8 cloves | garlic, for marinara |
| green bell pepper (medium) | |
| 8 tbs | italian seasoning |
| 3 jars | marinara sauce |
| mushrooms | |
| tomatoes canned | |
| 1 | olives canned |
| grated parmesan cheese | |
| 1 bottle | tabasco |
Begin heating pot of water about 1/2 to 3/4 full first (depending on group size)! Use up to 20% seawater if needed. Add pasta and bring to a rolling boil. Do this no more than 10 minutes before serving dinner (Drained pasta overcooks itself - don't cook early!). Heat olive oil in sautee pan and sautee the amount of onion and bell pepper for the marinara. Add chopped garlic for the marinara and italian seasoning. Soon after, add marinara sauce and bring to a simmer. Add black olives and mushrooms (and/or tomatoes)
Table Spread: Pasta, sauce, grated parmesan cheese for garnish, salt, pepper, tobasco, and brownies.
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