Spaghetti with Tomato Basil Sauce

Thursday night. Pasta night. Yum!

Since Kevin came home early tonight, I actually had time to make my own sauce, which has become a bit of a rarity. I took the opportunity to whittle down the basil bush.

I actually made an effort to measure things, but only after I put in almost all the spices... Just as well. You should adjust to your taste anyway.

Tomato Basil Sauce
1 small onion chopped
4 large cloves garlic chopped
1 14.5 oz can diced tomato
1 6 oz can tomato paste
6 oz water
1/8 tsp salt
1/8 tsp pepper
1/2 tsp crushed red pepper
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp sugar
3 pattypan squash
2/3 cup basil

In medium saucepan, sweat onion until translucent. Add garlic and sweat for two minutes. Add diced tomato, tomato paste, water, salt, pepper, red pepper, oregano, garlic powder, and sugar. Cook over medium heat, stirring frequently.

Meanwhile, prepare pattypan squash to your taste. Normally, I would saute the squash in 2 tblsp olive oil for a few minutes, but since Natty has decided recently that he will no longer eat vegetables, I opt to steam them and then puree them in a mixer. Kevin prefers it and thinks it makes the sauce just a touch sweeter. Add squash to sauce.

Chiffonade basil and add it to the sauce at the last moment. Serve with pasta of your liking cooked according to the package directions.