Marinara Sauce Over Rotini

Marinara Sauce Over Rotini Recipe
Becky Luigart-Stayner
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.

Yield:

4 servings (serving size: 1 cup pasta and 3/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 8 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1 g
Polyfat 0.7 g
Protein 9.7 g
Carbohydrate 54.7 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 3.7 mg
Sodium 531 mg
Calcium 77 mg

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

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.

Note:

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
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