6 servings (3/4 cup sauce with 1 1/2 cups pasta each)
1/4 cup virgin olive oil
1 large onion, chopped (1 large = about 1 cup)
1 medium carrot, finely chopped
1/4 cup finely chopped celery
1 (28 oz each) Hunt's Diced Tomatoes, undrained
2 tablespoons chopped fresh basil leaves, or dried basil
1 pound dry pasta, uncooked
How to Make It
Hands On: 20 minutes Total: 40 minutes
Heat oil in medium saucepan over medium-high heat. Add onions, carrots and celery; mix well. Cook 5 minutes, or until crisp-tender, stirring occasionally. Stir in tomatoes with their juice and the basil. Reduce heat to low; simmer 20 minutes, stirring occasionally.
Cook pasta according to package directions while the vegetables are cooking; drain.
Pour sauce into blender or food processor container; cover. Pulse several times to coarsely chop sauce mixture. (Do not puree.) Serve over the pasta.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.