Spaghetti Recipe With Tomato-Vegetable Sauce
Spaghetti ( Pasta ) With Tomato-Vegetable Sauce:-
Spaghetti is a long thin from pasta. It is versatile popular and available throught of the western world. Spaghetti is the plural from the Italian word "spaghetto", which is a diminutive of "spago", meaning "thin string or twine." The word can be literally translated as "little strings." Spaghetti is made from durum wheat semolina. Spaghetti is used as a base in cooking for sauces, such as bolognese and carbonara. Bolognese is a meaty sauce, whereas carbonara is a cheesey, creamy sauce.
Spaghetti is a frequently served in tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat or vegetables. other toppings include any of several hard cheeses, such as Pecorino Romano, Parmesan or Asiago.
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1/2 lb. uncooked spaghetti
1 1/2 tbsp olive oil
2 medium onions, peeled and chopped
2 or 3 jalapeno peppers, steamed and chopped
1 green bell pepper, seeded and chopped
1 cup fresh or thawed frozen sweet peas
2 cloves of garlic, peeled and minced
3 red ripe tomatoes, peeled and chopped
1/2 tbsp oregano
1/2 tbsp chili powder
1 (8 oz.) can tomato sauce
2 tbsp fresh cilantro, chopped
salt to taste
1.- Cook the spaghetti in a large pan of boiling water, according to the package directions or till tender, but just underdone.
2.- Drain and refresh in cold water and drain well and keep aside.
3.- Heat oil in a large nonstick saucepan. Add the onions, garlic, jalapeno peppers, bell pepper, and peas and saute for 5 minutes, stirring occasionally.
4.- And then add the tomatoes, oregano, chili powder, tomato sauce, and salt and cook , on a medium-level low heat for 10-12 minutes.
5.- Now take the cooked spaghetti, toss with the sauce very well.
6.- Transfer to serving platter, garnish with the cilantro.