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INGREDIENTS
- 3 Tablespoons EVOO
- 1 cup sweet onion, diced
- 8 cloves garlic, minced
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 Tablespoon dried oregano
- 6 Tablespoons Texas Pete® Sabor!
- ½ cup white wine
- 1 pound spaghetti
- Fresh parsley and basil, for garnish
- Kosher salt, as desired
- Optional: Cooked shrimp or scallops
DIRECTIONS
- In a large pan, heat EVOO and sauté onion and garlic until fragrant.
- Next add tomatoes, oregano, Texas Pete® Sabor! and white wine. Simmer for 15–20 minutes, or until desired consistency is achieved.
- Cook spaghetti al dente according to package directions.
- To serve, toss pasta with sauce and seafood (optional), then garnish with fresh parsley and basil. Serve immediately.
