Spaghetti and Onions
My wife and I call this one of our “poverty meals” and we ate quite a bit of it when I was in the Navy only making $500.00 or so a month. Along with 4 for a dollar macaroni and cheese and 4 for a dollar cornbread and instant pizza mixes Spaghetti and Tomatoes was one of our staples. We still fix it when we want something good, cheap and quick. Enjoy!
Tools:
Large frying pan
Sharp knife
Spatula (for turning onions, mixing ingredients, etc.)
Can opener
Ingredients:
Salt and pepper
3 oz (pats) butter or margarine or equivalent in Olive oil
2 – 12 oz cans of stewed tomatoes (now we get the spiced kink, we like the basil and garlic version)
1 – 12 oz can of tomato sauce
2 tbsp Italian Seasoning (or your preferred combination of basil, oregano, etc.)
2 medium onions (yellow or Vidalia)
2-4 servings of angel hair pasta (or your favorite type of spaghetti)
Optional (of course the more you add the more it is like regular spaghetti sauce):
Black olives (sliced)
Mushrooms (I like to sauté them in butter with garlic first)
Sausage (I usually use Italian although wild venison sausage is real good as well), cook them in the frying pan first and then sauté the onions in the leavings
Pepperoni
Green peppers or yellow or orange…
Instructions:
Start the water for the spaghetti over high heat, add a dash of salt and a bit of oil to the water.
Slice the onions into ½ to ¼ inch thick slices, over medium heat, sauté them in the butter or oil until tender (will be slightly translucent), salt and pepper to taste
Add the tomatoes and sauce and allow the mix to come to a low boil, reduce heat to simmer. Add the Italian seasoning.
If adding optional ingredients add them now.
Once the spaghetti is done (I test by taking a small piece and biting it, if it is slightly resistant but not chewy (underdone) and not squishy (overdone) then it is done) add it to the fry pan and mix in with the spatula. Allow the spaghetti and onions to simmer for about 10 minutes, then serve.
