16 oz. pkg. spinach linguini or fettucini
32 oz. can tomato sauce
4 (8 oz.) pkg. frozen chopped spinach
3-4 med. sized onions
1-1 1/2 whole cloves of garlic
Olive oil
Basil
Oregano

Fill large pot with water and bring to a rolling boil. Cook pasta according to directions on package. While waiting for water to boil place tomato sauce and frozen spinach in another large pot and thaw, simmer together. Dice onions and peel and coarsely chop garlic into chunks. Fry onions and garlic in olive oil until onions are translucent and add with excess oil into tomato sauce/spinach mixture. Add basil and oregano to taste and simmer until pasta is cooked. Once pasta is cooked, drain and then rinse with cold water, then drain again. Add 2-3 tablespoonsful for olive oil to the pasta to prevent sticking.

Lay pasta on plates and spoon sauce on top. Serves 6-8 as entree. (One can add chopped black olives to the sauce, and one can replace the spinach with a mixture of fried eggplant and tofu with the fried onions and garlic.)