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The correct contributor of this recipe is Kelly, formerly of Pat and Kelly's Marina copyright 2001
1 16oz. can crushed tomatoes
1 tsp. minced garlic
1 T. cooking oil
1 T. garlic powder
½ lb. cooked spaghetti
Mix all ingredients (except spaghetti) in a bowl with a lid. Keep at room temperature for at least two hours. The longer it sits, the more flavor it has. Cook spaghetti then drain. Top with sauce while spaghetti is warm. Serves two hungry people.
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