Mostaccioli marinara with fresh basil

2 Servings

Ingredients

Quantity Ingredient
4 ounces Mostaccioli; uncooked
14½ ounce Tomatoes; canned
Vegetable cooking spray
1 teaspoon Olive oil
⅓ cup Onion; diced
1 Clove garlic; minced
½ teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Ground pepper; coarsely ground
⅓ cup Fresh parsley; chopped
2 tablespoons Fresh basil; thinly sliced
2 tablespoons Romano cheese; grated

Directions

Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Position knife blade in food processor bowl; add tomatoes.

Pulse 3 to 4 times or until almost smooth; set aside. Coat a mediu skillet with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; saut 3 minutes or until tender. Add tomatoes, sugar, salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered 10 minutes. Stir in parsley and basil. Serve sauce over pasta; sprinkle with Romano cheese.

NOTES : 322 calories per 1 cup pasta, ¾ cup sauce, and 1 tablespoon of cheese.

Recipe by: Cooking Light, May/Jun 1993, p. 108 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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