Spaghetti With Zesty Marinara Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Garlic - crushed
1		Onion - finely chopped (large)
1		No-salt-added tomato paste - 6-ounce can
2 tablespoons	30ml	Minced fresh parsley
1 1/4 teaspoons	6.3ml	Italian herb seasoning
1/2 teaspoon	2.5ml	Dried basil
1/8 teaspoon	0.6ml	Salt
		Freshly ground black pepper
2 teaspoons	10ml	Sugar
1/8 teaspoon	0.6ml	Hot red pepper flakes - or to taste
1 cup	237ml	Water
1/4 cup	59ml	Red wine
1		Bay leaf
1		No-salt-added tomato sauce - 8-ounce can
1		No-salt-added tomatoes - crushed, with liquid
16 oz	454g	Can
1/2 cup	73g / 2.6oz	Grated parmesan cheese - or to taste

Recipe Instructions

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).

This recipe is intended to be part of an overall healthful eating plan that would not include more than 30 percent of daily calories from fat.

Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.

Source:
Cooking Live Show #CL8829

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.