Recipe: Ultimate Quick-and-Easy Pasta Sauce
Misc.ULTIMATE QUICK-AND-EASY PASTA SAUCE
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry red wine (OR 2 tbsp. balsamic vinegar)
1 tablespoon sugar
1 tablespoon chopped fresh basil (OR 2 teaspoons dried basil)
2 tablespoons tomato paste
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1 (29 ounce) can diced tomatoes, drained*
2 tablespoons chopped fresh parsley
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes.
Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
Yield: 3 cups (serving size: 1 cup).
CALORIES 126; FAT 2.3g; SODIUM 461mg
Serve with pasta.
*You can substitute whole tomatoes, drained or crushed tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness.
Servings: 3
From: Cynthia Nicholson LaGrone
Source: Cooking Light Magazine, September 1998
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry red wine (OR 2 tbsp. balsamic vinegar)
1 tablespoon sugar
1 tablespoon chopped fresh basil (OR 2 teaspoons dried basil)
2 tablespoons tomato paste
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1 (29 ounce) can diced tomatoes, drained*
2 tablespoons chopped fresh parsley
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes.
Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
Yield: 3 cups (serving size: 1 cup).
CALORIES 126; FAT 2.3g; SODIUM 461mg
Serve with pasta.
*You can substitute whole tomatoes, drained or crushed tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness.
Servings: 3
From: Cynthia Nicholson LaGrone
Source: Cooking Light Magazine, September 1998
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