Recipe: Spaghetti with Zesty Marinara Sauce (low fat and low salt)

SPAGHETTI WITH ZESTY MARINARA SAUCE

1 tablespoon olive oil
2 large cloves garlic, crushed
1 large onion, finely chopped
1 (6 ounce) can no-salt-added tomato paste
2 tablespoons minced fresh parsley
1 1/4 teaspoons Italian herb seasoning
1/2 teaspoon dried basil
1/8 teaspoon salt
freshly ground black pepper
2 teaspoons sugar
1/8 teaspoon hot red pepper flakes (or to taste)
1 cup water
1/4 cup red wine
1 bay leaf
1 (8 ounce) can no-salt-added tomato sauce
1 (16 ounce can) can no-salt-added tomatoes, crushed, with liquid
1/2 cup grated parmesan cheese (or to taste)
spaghetti

Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and onion and saute until limp.

Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often.

Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1 1/2 hours. Remove bay leaf.

Cook spaghetti according to package directions, omitting salt. Drain and serve with sauce. Sprinkle dish with Parmesan cheese.

NOTE: The sauce freezes well.

Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving)
Source: the Simi Valley, CA, Enterprise, December 27, 1992