Marinara Sauce

Cooking Light
If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta. To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes.
6 servings (serving size: 1 cup sauce and 1 1/3 cups pasta)

Ingredients

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1 tablespoon olive oil
1 1/2 tablespoons minced garlic
6 pounds coarsely chopped peeled tomato (about 6 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
8 cups hot cooked spaghetti (about 1 pound uncooked pasta)

Preparation

Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.

Created date

January 1996

Nutritional Information

Calories 384
Caloriesfromfat 12 %
Fat 5.1 g
Satfat 0.7 g
Monofat 2 g
Polyfat 1.3 g
Protein 13.1 g
Carbohydrate 75.1 g
Fiber 8.4 g
Cholesterol 0.0 mg
Iron 5 mg
Sodium 338 mg
Calcium 48 mg