Spaghetti

Ingredients

• Servings: 4
• 1/2 cup vegetable oil
• 8 ounces tomato sauce
• 1 cup water
• 1/4 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt
• 1 pound small shrimp, peeled and deveined
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons cornstarch
• 1 fluid ounce cold water
• 12 ounces spaghetti
• 8 green onions, minced

Recipe

• in a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. reduce heat to medium-low after reaching a boil; stir occasionally.
• season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and reserve.
• in a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
• add vegetables to tomato sauce and cook over medium heat. after 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
• when sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. bring heat to medium and stir occasionally.
• in a small dish, mix cornstarch and 1 ounce cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
• pour sauce over pasta and sprinkle with green onions; serve.