Pretty Good Glop
2 Servings, can be doubled.


2 cups small pasta such as rotini, macaroni, bow ties, shells, etc.
1 cup cheap bottled spaghetti sauce
1 cup water
1 tsp. minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 small onion, chopped
(Optional: 1/2 cup each of any vegetables you wish. Mushrooms and bell peppers are good.)
2 tsp. olive oil

Parmesan cheese or Fat-free Mozarella to put on top

3 quart saucepan with lid


Heat the olive oil in the saucepan on medium-high heat and add the garlic, onions and herbs. If using vegetables, add these as well. Saute for several minutes, stirring often, until onions begin to soften and turn clear.

Add everything else except the cheese and stir well to combine. Put the lid on the pan and turn the heat down to medium. Cook for about 15 to 20 minutes, or until the pasta is done and the sauce is as thick as you like. You can either add the cheese near the end of cooking and stir it in to melt, or sprinkle on top after serving.