Penne with Chunky Tomato Sauce

Oxmoor House
6 (1 1/2-cup) servings.


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Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1/2 cup no-salt-added tomato sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound penne (short tubular pasta), uncooked
1/2 cup thinly sliced fresh basil
3 tablespoons freshly grated Parmesan cheese
Fresh basil sprigs (optional)


Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion and garlic; saute until tender. Add tomato and tomato sauce; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Stir in salt and pepper.

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl; add tomato mixture; toss lightly. Sprinkle with sliced basil and cheese. Garnish with basil sprigs, if desired. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 337
Caloriesfromfat 7 %
Fat 2.7 g
Satfat 0.7 g
Monofat 0.9 g
Polyfat 0.6 g
Protein 12.1 g
Carbohydrate 65.9 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 164 mg
Calcium 0.0 mg