Onion Spaghetti Recipe - Allrecipes.com
  • READY IN 40 mins

Onion Spaghetti

Recipe by  

"Onion Spaghetti is a great filling vegetarian dish that comes with a BANG! You would never guess that it's vegetarian!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
  2. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Toss sauce with hot pasta.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2003

You can even add peppers, chilli, zucchini, carrots or any other vegetable you like!

 
Most Helpful Critical Review
Jun 27, 2007

this was just all right for me. It definately needed more sauce, when it was all cooked and done it seemed like nothing more than tomatoes and onions. If I make it again I will add a can of tomato sauce.

 

9 Ratings

Feb 23, 2011

When I made this recipe I did make some changes. Instead of 1 tablespoon of tomato paste I put in 2 tablespoons. I also put in 1 and half cups of water instead of a quarter cup. Also, sometimes tomatoes from a can can taste kind of yucky so I added 5 fresh tomatoes. I do agree that there was not enough sauce so next time I think I'll add more sauce. The last change I made is I put in cilantro (I think about 3 tablespoons).

 
Jun 03, 2003

Great recipe, easy, quick and best of all really tasty. Thanks

 
Aug 08, 2003

The sauce is wounderful and my son loved it. But one draw back the suace was not enough for one pound of spagetti. I would change to recipe to have double the liquid portion of the recipe.

 
Apr 12, 2005

I love onions so I thought this would be a great recipe to try. It was good but it seemed like the dish was lacking something. Maybe if I had had some shredded parm that would have helped. Of course the fact that I didn't use fresh basil may have really taken away from the overall flavor. I'm sure I'll try it again with a few minor adjustments.

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 70.3 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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