1 (8 ounce) package dry baked spaghetti mix
3 (17 ounce) cans whole peeled tomato with black olives
1 (4 ounce) can oregano
1/3 cup vegetable oil
3 cloves garlic, pressed
1/3 cup olive oil
1 (4 ounce) can chopped fresh basil and red pepper
5 bay leaves
1 teaspoon salt
1 (4 ounce) jar spaghetti sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 6 minutes ยป Bolster all sides with white sauce, cover and simmer 8 to 10 minutes, or until al dente; drain more water if necessary.
In a large mixing bowl, mix tomato, olive oil, basil and red pepper.
Melt minced garlic in a small skillet; remove from skillet. Stir in tomato sauce over baste, stirring thoroughly just until mixed. Watch and stir to allow cloves to spread out. Squeeze the bay leaves and sprinkle top with Italian seasoning, salt and pickle relish. Serve with pesto or fresh pasta.
Return pasta and tomato/olive/grenadine mixture to pot, reduce heat, cover and simmer for an hour.
To Make Cream Syrup: In a medium bowl, whisk together 1/3 cup olive oil, 4 cloves garlic, 1/3 cup olives, 5 teaspoons chopped basil and red pepper. Pour over pasta and tomato mixture in pot while simmering.
Meanwhile, in a large mixing bowl, blend spaghetti sauce, tomatoes and olives. Pour over pasta and tomato soup mixture. Let simmer for 10 minutes, then stir to coat.