Spaghetti with zesty marinara sauce

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 Large cloves garlic crushed
1 Large onion, finely chopped
1 can No-salt-added tomato paste 6-ounce can
2 tablespoons Minced fresh parsley
1¼ teaspoon Italian herb seasoning
½ teaspoon Dried basil
⅛ teaspoon Salt
Freshly ground black pepper
2 teaspoons Sugar
⅛ teaspoon Hot red pepper flakes or to taste
1 cup Water
¼ cup Red wine
1 Bay leaf
1 can No-salt-added tomato sauce 8-ounce can
1 can No-salt-added tomatoes crushed, with liquid 16-ounce can
½ cup Grated Parmesan cheese or to taste

Directions

Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and onion and saute until limp.

Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often.

Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1-½ hours. Remove bay leaf.

Cook spaghetti according to package directions, omitting salt.

Drain and serve with sauce. Sprinkle dish with Parmesan cheese.

NOTE: The sauce freezes well.

Makes 8 servings (2 ounces spaghetti and ½ cup sauce per serving).

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