Ultimate Quick-and-Easy Pasta Sauce

Photo: Lee Harrelson; Styling: Jan Gautro

This easy pasta sauce is so tasty and versatile. You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve this sauce with your favorite pasta.

This recipe goes with Chicken Parmesan

Yield: 3 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 16%
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.1g
  • Carbohydrate: 25.2g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 461mg
  • Calcium: 110mg

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
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