Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This easy pasta sauce is so tasty and versatile. You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve this sauce with your favorite pasta.

Recipe by Cooking Light September 1998


Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary

3 cups (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.


Nutrition Facts

126 calories; calories from fat 16%; fat 2.3g; saturated fat 0.4g; mono fat 1.3g; poly fat 0.5g; protein 4.1g; carbohydrates 25.2g; fiber 3.7g; iron 2.8mg; sodium 461mg; calcium 110mg.