2 pounds spaghetti
2 cups extra virgin olive oil
2/3 cup minced onion
1 (16 ounce) can whole fresh mushrooms
2 (3 ounce) cans tomato paste
1 (2.5 ounce) can oregano
1 cup chopped fresh basil
1/2 teaspoon dried oreblem
2 tablespoons dried basil
1 (16 ounce) can artichoke hearts, drained
2 (28 ounce) cans spaghetti sauce
2 (16 ounce) jars tomato paste
Cut spaghetti lengthwise in half.
Warm olive oil in a small saucepan over medium heat. Saute onion and mushrooms in oil for about 10 minutes.
Heat olive oil in a large mixing bowl. Stir in tomato paste. Add basil and oregano, and mix well.
Add olive oil, pasta, mushrooms, tomato paste, oregano, basil, oreblem and artichokes, and coat well. Serve over spaghetti.