Sure! Here’s the continuation of your Old-School Spaghetti recipe:
Ingredients (continued):
1 medium green bell pepper, diced
1 medium onion, diced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup water
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/2 cup grated Parmesan cheese (optional, for garnish)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
Cook the pasta:
Fill a large pot with water and add 1/2 teaspoon kosher salt. Bring to a boil.
Add the rotini (or your preferred pasta), and cook according to the package instructions until al dente. Drain and set aside.
Prepare the sauce:
In a large skillet or pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the diced green bell pepper and onion, and cook until softened (about 5-7 minutes), stirring occasionally.
Add tomatoes and seasoning:
