Speedy Spaghetti

by Janet
(Idaho)

A very easy meal to make. Very economical recipe. You will NOT be using a lid during the cooking process, or when it is sitting to thicken.


4 c. water

1 T. vegetable oil (or if you prefer, use olive oil)

3 cans (8 oz. each) tomato sauce

1 to 1 and 1/2 tsp. garlic salt

2 tsp. italian seasonings

**8 oz. uncooked spaghetti noodles

dry parmesan cheese (optional)

sea salt and pepper


In a large saucepan or pot: pour 3 c. water into pot and start bringing to a boil over high heat. While it's heating, add the oil and tomato sauce. Put last 1 cup of water into empty tomato sauce cans to 'rinse'; add to pot. Add garlic salt, and italian seasonings. The water thins sauce significantly. Don't worry, it thickens up later. Break spaghetti noodles in half (just put them in a plastic bag and break in half so small pieces do not 'fly' all over). Add the broken spaghetti noodles to boiling water/sauce mixture. Reduce heat to medium, so mixture is still boiling, but more gently. Cook for 12 to 14 minutes; stirring often. Add browned meat^^ if using. Take pot off heat, allow spaghetti/sauce to sit uncovered 10 to 14 minutes; stir often. Spoon into bowls and top with dry parmesan cheese if desired. Salt and pepper to taste. Makes 4 to 5 servings.

^^If you prefer to add meat: brown 1/4 to 1/2 lb. ground beef and finely chopped onion in a fry pan, add to the sauce as the spaghetti is cooking.
NOTE: we precook ground beef/onions,cool, divide into sandwich baggies, put several baggies in a freezer gallon zip-loc and label/date the main bag only, chill overnight in fridge (this is very very important, the food must be cold/chilled before freezing or it will spoil), then freeze for up to 6 months.

**pasta can be stored in the freezer....but DO put the packages in a plastic grocery bag (or put pasta in zip-loc freezer bags), because most of the packaging used for pasta will crack when frozen and you will find pasta falling all over your freezer as I did!!