Ultimate quick-and-easy pasta sauce

3 servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
1 cup Chopped onion
4 Garlic cloves; minced
½ cup Dry red wine OR 2 tablespoons balsamic vinegar
1 tablespoon Sugar
1 tablespoon Chopped fresh basil OR 2 teaspoons dried basil
2 tablespoons Tomato paste
½ teaspoon Dried italian seasoning
¼ teaspoon Black pepper
29 ounces Diced tomatoes; canned; drained
2 tablespoons Chopped fresh parsley

Directions

SAUCE

ADDITION

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 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.

Yield: 3 cups (serving size: 1 cup). [CALORIES 126 (l6% cff); FAT 2.3g; SODIUM 461mg.]

>kitpath@...

Notes: You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve with pasta. *Recipe by Cynthia Nicholson LaGrone.

Recipe by: Cooking Light Sept 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 23, 1998, converted by MM_Buster v2.0l.

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