Kat's Mexican Spaghetti
1 pound spaghetti
1 medium onion -- chopped
2 teaspoons olive oil
1 clove garlic -- minced
1 cup tomatoes reserved from --Sun Tomatoes Sautéed with Chipotle
2 cups canned crushed tomatoes (about 1 can)
salt and pepper to taste
1 avocado -- peeled and pitted Cook the spaghetti in a large pot of boiling
salted water for about 10 minutes, or until tender, but not soft. Meanwhile,
cook the onion in the olive il in a skillet until softened, about 2 minutes. Add
the garlic and cook 30 seconds. Add the reserved chipotle- tomatoes, the canned
tomatoes, salt and pepper. bring to a simmer and cook 8-10 minutes. Finely dice
the avocado. Drain the spaghetti in a colander or large strainer. Ladle a bit of
sauce into a large bowl. Add half the pasta and toss to coat. Add the remaining
pasta and top with the remaining sauce. Toss to combine. Scatter the avocado
over top. Serve with green salad and flour tortillas and butter
Saladin controls
Egypt
(1171), unites Islam in holy war (jihad)
against Christians, recaptures
Jerusalem
(1187).