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Mediterranean Spaghetti

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  • Drain tomatoes and reserve juice. Drain olives and mushrooms, discard juice.
  • Saute drained tomatoes, olives and mushrooms in butter. Add reserved tomato juice and tomato sauce. If sauce looks a little thick, add a little water. Stir in herb season packet from spaghetti dinner. Heat just to boiling, reduce heat and simmer.
  • Cook spaghetti according to package directions. When it is done, toss all together with parmesan in a big bowl and serve.


I just came up with this because I didn't have a lot of stuff to make in the house and didn't want to go out. It really turned out great. I think if you substituted olive oil for the butter, it might be good, too. I would probably use fresh mushrooms or at least an additional can because I like mushrooms a lot.

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