Becky Luigart-Stayner
4 servings (serving size: 1 cup pasta and 3/4 cup sauce)

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.

How to Make It

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.

Chef's Notes

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

You May Like

Ratings & Reviews

jpgloor's Review

January 26, 2014

LCarver1982's Review

February 02, 2013
Giving this 2 stars because it seems like it has potential if you could just add something so it wasn't so runny. It wasn't much of a "sauce"...more of seasoned diced tomatoes. It wasn't bad, just needs....something.

Christina21's Review

March 22, 2012
Again, good..not great. Would need to double the recipe and I added a jar of Bertolli Tomato and Basil sauce. Would rather just use the jar sauce.

RubyB08's Review

December 25, 2008
This was pretty average tasting...nothing spectacular that's for sure. I think as far as taste goes one would do better to just buy a jar of marina sauce.

nyca5124's Review

December 20, 2008
We thought this was good, not great. It seemed to be nothing special, but was a "good, solid recipe". Served with garlic knots and salad. I might make this again.