Pasta with Pomodora Sauce
Ingredients:
1 cup finely chopped onion (approx. 1 large 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
*More spices and seasonings can be added depending on individual likes/dislikes. Changing the amounts of spices (except salt) has very little or no impact on the nutritional analysis information.
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. Makes 4-6 Servings
Serving Size: 8 ounces sauce over 8 ounces cooked pasta
Nutrients per serving: Calories: 275, Total fat: 2g, Saturated fat: trace, Cholesterol: 0mg, Sodium: 34mg,
Carbohydrate: 54g, Protein: 9g, Dietary fiber: 5g
KITCHEN FACTS
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