Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Melissa Roberts
Recipe by Health September 2011

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Credit: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Yield:
Makes 6 servings (serving size: 1 bowl pasta with sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using fresh tomatoes, bring a large pot of water to a boil. With a sharp knife, make an X in the bottom of each tomato. Carefully drop into water and boil 1 minute. Remove with a slotted spoon and when cool enough to handle, peel off skin and remove core. Quarter each tomato, transfer to a large bowl, and using an immersion blender, blend tomatoes into a chunky purée. If using canned, empty tomatoes into a large bowl and briefly pulse.

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  • Add oil, garlic, and crushed red pepper together in a 3-quart heavy pot. Cook over medium-low heat, stirring frequently, until garlic is pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned and 50 minutes to 1 hour for fresh).

  • While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.

  • Transfer pasta to 6 bowls. Garnish with basil and cheese, if desired.

Nutrition Facts

370 calories; fat 6.6g; saturated fat 1g; mono fat 3.6g; poly fat 1.2g; protein 13g; carbohydrates 65g; fiber 6g; iron 3mg; sodium 109mg; calcium 36mg.
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