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)
How to Make It
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.
Oxmoor House Cooking Light Collection
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