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

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.

Domenica Marchetti
Recipe by Cooking Light May 2006

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

325 calories; calories from fat 22%; fat 8g; saturated fat 4.4g; mono fat 2.3g; poly fat 0.4g; protein 13.2g; carbohydrates 51.6g; fiber 3.9g; cholesterol 15mg; iron 2.8mg; sodium 302mg; calcium 90mg.
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