Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta. To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes.

Recipe by Cooking Light October 2001

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Recipe Summary

Yield:
6 servings (serving size: 1 cup sauce and 1 1/3 cups pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.

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Nutrition Facts

384 calories; calories from fat 12%; fat 5.1g; saturated fat 0.7g; mono fat 2g; poly fat 1.3g; protein 13.1g; carbohydrates 75.1g; fiber 8.4g; iron 5mg; sodium 338mg; calcium 48mg.
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