Randy Mayor
Yield
6 servings (serving size: 1 1/3 cups)

Sun-dried, fresh, and canned tomatoes carry this sauce. You can use reserved oil from the sun-dried tomatoes instead of olive oil to sauté the onion.

How to Make It

Step 1

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 4 minutes or until tender. Add garlic, and sauté for 1 minute. Add sun-dried tomatoes, sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, plum tomatoes, and diced tomatoes. Reduce heat to medium, and cook for 20 minutes or until liquid almost evaporates, stirring frequently.

Step 2

While tomato mixture cooks, prepare pasta according to package directions, omitting salt and fat. Drain; return pasta to pan. Stir in tomato mixture, cheese, and parsley. Garnish with freshly ground black pepper and basil sprigs, if desired.

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