4 lg. onions, coarsely chopped
4 lg. cloves garlic, chopped
4 lb. center-cut pork rib roast
1 tbsp. olive oil
1 tbsp. dried oregano leaves, crushed
1 tsp. salt
1 can (13 3/4 oz.) condensed chicken broth
1 pkg. (1 lb.) spaghetti

Preheat oven to 325 degrees. In bottom of large, shallow roasting pan sprinkle onion and garlic; place roast on top. Brush roast with oil; sprinkle with oregano and salt. Bake 1 1/2 hours. Add broth to pan; cook 1/2 hour longer or until meat thermometer inserted in center of roast registers 170 degrees.

Meanwhile, cook spaghetti as package label directs. Drain; set aside. Place roast on large heated platter; reserve pan with drippings. Cover roast loosely with aluminum foil. Keep warm.

Place roasting pan with drippings over large burner on range top. Add spaghetti; cook, stirring, over medium-high heat 3 minutes or until drippings are absorbed. Arrange around roast; if desired, garnish with oregano sprig. Makes 8 servings.