Marinara Sauce Over Rotini

3.0 6
3 stars
(6)
Becky Luigart-Stayner
Recipe from Cooking Light

This reader and friends love this sauce because of the capers. It's a flexible recipe, too, since you can use dried herbs if you don't have any fresh on hand, and bottled minced garlic in place of the garlic cloves. It's great with any kind of pasta--the reader especially likes it with spaghetti or rotini--or over chicken, topped with Parmesan cheese.

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • 2 tablespoons chopped fresh or 2 teaspoons dried parsley
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 tablespoon capers
  • 4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

Preparation

  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic, and sauté for 2 minutes. Add basil and the next 6 ingredients (basil through tomatoes); bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Stir in capers. Serve over pasta.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


December 2000

Nutritional Information

  • Calories: 277
  • Calories from fat: 8%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.7g
  • Carbohydrate: 54.7g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 3.7mg
  • Sodium: 531mg
  • Calcium: 77mg