Spaghetti

This is one tomato filled spaghetti. You can resist the power of spaghetti. As my job was to make the meatball, it was my mom's turn to make the spaghetti. Nothing like a little mother-daughter time in the kitchen. Awe, those precious moments. I do love my mom's cooking. I think if it weren't for her, I wouldn't know how to cook. A lot of the basic and traditional way of cooking I learned from her.

This is a relatively super easy sauce to make since most of the ingredients involve tomatoes and nothing else. Aside from a little onion, herbs, a dash of sugar and a little sweet relish. It helps balance out the sweet and tart flavors. The Filipino way is to mix in the noodles rather than spooning the sauce over. That way you can just pick up the fork and eat up rather than having to spend another minute or two mixing things around. You can add extra sauce, if you want. I added some of the oven steamed meatballs into this and a sprinkle of chopped cheese.

Serve 4-6

Spaghetti


1 box spaghetti

1 15 oz diced tomato
2 12 oz can tomato sauce
1 5 oz can tomato sauce with basil, oregano and garlic (Hunt's brand)
      ( if you can't find this, simple add 1 Tbsp of each -- dry basil, dry and garlic powder)
1 large fresh tomato
1 small onion
3 Tbsp brown sugar
3 Tbsp sweet relish
1 tsp dry oregano
salt and pepper to taste.

saute the onions in a tiny drizzle of extra virgin olive oil. Add the diced tomato, tomato sauce, fresh tomato. Stir to combine. Then add the brown sugar, relish, dry oregano. Bring the sauce to a simmer and finally season with salt and pepper. Add more if needed.

Boil some water and cook the pasta to al dente. After draining, add the noodles into the sauce and caefully stir to combine.

Serve warm with a sprinkling of cheese.