You can’t go wrong with a dish of spaghetti. Here is a recipe where you can make your own cannabis spaghetti sauce. We hope you enjoy!
- 1 can (26 oz) crushed tomatoes
- 1 can (26 oz) tomato puree
- 1 can (26 oz) tomato sauce
- 2 teaspoons CannaOil
- 1 large green pepper, chopped
- 1 large white onion, chopped
- 1 cup fresh mushrooms, sliced
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 can (8 oz) tomato paste
- 2 cloves garlic, finely chopped
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- salt to taste
- sugar to taste
- 1 lb spaghetti noodles
- salt for water
- Cannabis infused Tomato Sauce
- Parmesan cheese to taste
- Basil for Garnish
- In a large stock pot, stir together crushed tomatoes, tomato puree and tomato sauce. Set on medium-low heat and cover.
- Meanwhile in saute pan, heat olive CannaOil over medium heat. When warm, add peppers, onions and mushrooms.
- Sprinkle with a dash of salt and pepper to taste. Saute until onions are clear but not browned. Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley. Cover and bring to a slow simmer, stirring occasionally from the bottom up.
- Once simmering add the tomato paste, fresh garlic, garlic powder and onion powder. Make sure to mix thoroughly. Turn to low heat and simmer, covered at least 1 hour.
- Taste, if too acidy add sugar 1/2 teaspoon at a time, checking every 10 minutes.
- Boil water in a large pot
- Salt the water with at least a tablespoon—more is fine and add the pasta
- As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot).
- Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy.
- Drain cooked pasta well in a colander.
- Place pasta back in the pot and put in your desired amount of sauce and stir till well mixed. Serve on a dish/bowl and grate some parmesan cheese over the pasta if you would like.