Recipe by Cooking Light October 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
4 servings (serving size: 1 cup sauce and 1 cup pasta)
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Ingredients

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Directions

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  • Combine sun-dried tomatoes and 1/2 cup boiling water in a bowl, and let stand 30 minutes. Drain tomatoes, and chop.

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  • Heat oil in a Dutch oven over medium-high heat. Add sun-dried tomatoes, onion, and next 5 ingredients (onion through garlic), and sauté 3 minutes. Stir in pasta sauce. Bring to a boil; reduce heat, and simmer 20 minutes. Stir in basil. Serve with linguine.

Nutrition Facts

354 calories; calories from fat 10%; fat 4g; saturated fat 0.6g; mono fat 1.9g; poly fat 0.9g; protein 11.9g; carbohydrates 69.7g; fiber 4g; iron 2.9mg; sodium 557mg; calcium 47mg.
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