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INGREDIENTS
- 3 Tablespoons EVOO
- 6 cloves garlic, minced
- 1 cup sweet onion, diced
- 1 can (28 oz) crushed San Marzano tomatoes
- 4 Tablespoons Texas Pete® Dust
- ¼ cup each fresh parsley and basil, chopped
- 1 pound spaghetti
DIRECTIONS
- In a large skillet, heat EVOO and sauté garlic and onion until fragrant.
- Next, reduce heat to low and add Texas Pete Dust®, bloom in the oil for two minutes to infuse, being careful not to burn.
- Next, add tomatoes and bring to a simmer for 15–20 minutes.
- Cook spaghetti al dente according to package directions.
- To serve, toss cooked pasta with sauce, then garnish with parsley and basil.
