*More spices and seasonings can be added to Pasta with Pomodora Sauce depending on individual likes/dislikes. Changing the amounts of spices (except salt) has very little or no impact on the nutritional analysis information.
1 cup finely chopped onion
2 pounds fresh tomatoes, seeded, and quartered (approx. 8 small tomatoes)
2 tablespoons fresh garlic
4 ounces red wine
4 tablespoons fresh basil, chopped
4 tablespoons fresh chives, snipped
4 tablespoons fresh parsley, chopped
Salt and pepper to taste
1 teaspoon crushed red chili pepper
2 teaspoons sugar
Place tomatoes in a medium saucepan. Cook covered over medium heat until soft. Puree tomatoes in a food processor or blender. Pass through a strainer if desired.
Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and garlic and saute until onion is soft. Add red wine and reduce heat slightly. Add tomato puree and remaining ingredients. Cook for at least 20 minutes or until sauce is reduced and thickened. Serve over cooked pasta.
Recipe makes 4 to 6 servings.
Serving size: 8 ounces sauce over 8 ounces cooked pasta
Calories: 275; Total Fat: 2g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 34mg; Carbohydrates: 54g; Fiber: 5g; Protein: 9g
You may also like...
Share This Page