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- 1 Cup tomato Paste (1 1/2 Six Oz. Cans)
- 5 T. olive oil
- 2 T. Chopped parsley
- 1 to 1 1/2 T. Minced garlic
- 1/8 T. pepper
- 1 Lb. spaghetti
- 4 T. Grated Parmesan cheese
In Large Bowl, Mix tomato Paste, oil, parsley, garlic And pepper. Set Aside. Cook spaghetti According to Package Directions For al Dente. Before Draining spaghetti, Remove 6 T. Cooking Liquid And Stir Into tomato Sauce; Drain Pasta. Add water to Sauce And Toss Until Well Mixed And Coated. Sprinkle With Cheese.
Source: my Old Recipes
==contributed by :== * Catsrecipes Y-Group