2 tablespoon of olive oil (my sister forgot to get olive oil from the store so i just used vegetable oil)
16 ounces spaghetti
1 large carrot -- sliced
1/2 medium onion -- chopped (i think red onions taste the best in this.)
1/2 medium zucchini -- chopped
3 cloves garlic -- minced (i couldn't find the garlic press, so i just shredded it.)
2 14.5 oz cans of diced tomatoes
1 large (i can't remember how many ounces it was) can of tomato paste.
3 tablespoons of sugar
1/2 cup frozen corn -- thawed
1 tablespoon fresh chopped basil
1/2 tablespoon of fresh chopped parsley
salt and pepper to taste.
Heat olive oil in skillet over medium high heat.
Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender.
transfer vegetables into a sauce pan, then pour in both cans of diced tomatoes, the can of tomato paste, chopped herbs, sugar, and corn, wait until heated to add the salt and pepper to taste.
pour over spaghetti or any other pasta noodles and enjoy!