Recipe by Natalie Reid
"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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1 (14.5 ounce) can
whole peeled tomatoes
freshly ground black pepper
chopped fresh basil
You can even add peppers, chilli, zucchini, carrots or any other vegetable you like!
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.
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).
Great recipe, easy, quick and best of all really tasty. Thanks
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.
Pretty straightforward recipe. I read the other reviews about there not being enough sauce and they were right. I minced the onions and added a couple of fresh tomatoes at the end because there wasn't any sauce left once I added the spaghetti, so definitely add more tomatoes. Next time I'll double the sauce but not the paste all for the same amount of spaghetti. Thank you Natalie, for the recipe.
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.
This was really tasty! I used 2 large and 1 medium onion. Next time I'll add more garlic, some red pepper flakes, and kalamata olives.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 380
** Calories from Fat: 54
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