<p>Marinara Sauce</p><p>¼ cup minced onion 1 teaspoon dried oregano 2 small cloves garlic, finely minced 1 teaspoon dried basil OR ½ teaspoon dried, minced garlic 1 teaspoon sugar, optional 1 Tablespoon olive oil ½ teaspoon salt 1 can tomato sauce (29oz.) ¼ teaspoon pepper 1 can tomato paste (6 oz.) 2 teaspoons dried parsley 1 cup water</p><p>1. Place onion and olive oil in 2 qt. saucepan on medium-high heat. Cook and stir until onion is soft and translucent, about 3 minutes. Onions should not turn brown. Add garlic. Cook and stir for another ½ to 1 minute—do not let the garlic burn!! </p><p>2. Add remaining ingredients and stir to break up the tomato paste and to blend the mixture. Cook on medium-high till the sauce begins to bubble. Stir frequently so sauce will not stick to the bottom of the pan.</p><p>3. Reduce heat to simmer. Stir sauce. Cover pot with the lid and simmer for 1 hour.</p><p>4. Soak the cans in your sink, then rinse them out well. Put cans and lids in the recycling bin.</p><p>5. Reserve 1 cup of sauce for Day 2—Pizza.</p><p>6. Serve sauce hot over pasta. Mangia!!</p><p>Note: Add cooked sausage, cooked meatballs, ground beef, ground turkey, or even tuna (try it—it’s good!!) to sauce as desired. </p><p>Pasta </p><p>1. Bring large pot of water to boil. Cover pot with lid until it boils. There should be 2 times as much water as pasta. (8 cups water for ½ lb. spaghetti)</p><p>2. Add ½ teaspoon salt and 1 Tablespoon oil to the boiling water. </p><p>3. Add pasta to water—do not break pasta. Using a wooden spoon, push pasta into the water. Do not cover the pot while pasta cooks. Cook for time recommended on package. Stir frequently to avoid clumped pasta. </p><p>4. Test pasta for doneness. It should be al denté- showing a tiny white center. Drain in sink using large colander. Do not rinse. Serve with sauce. Enjoy!! </p>