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Spaghetti With Zesty Marinara Sauce

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 Garlic - crushed

  3. 1 Onion - finely chopped (large)

  4. added tomato paste - 6-

  5. 2 tablespoons 30ml Minced fresh parsley

  6. 1 1/4 teaspoons 6 1/3ml Italian herb seasoning

  7. 1/2 teaspoon 2 1/2ml Dried basil

  8. 1/8 teaspoon 0.6ml Salt

  9. Freshly ground black pepper

  10. 2 teaspoons 10ml Sugar

  11. 1/8 teaspoon 0.6ml Hot red pepper flakes - or to taste

  12. 1 cup 237ml Water

  13. 1/4 cup 59ml Red wine

  14. 1 Bay leaf

  15. added tomato sauce - 8-

  16. 1 No-salt-added tomatoes - crushed, with liquid

  17. 16 oz 454g Can 1/2 cup 73g / 2.6oz Grated parmesan cheese - or to taste

Instructions Jump to Ingredients ↑

  1. 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 1-1/2 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 1/2 cup sauce per serving).

  2. This recipe is intended to be part of an overall healthful eating plan that would not include more than 30 percent of daily calories from fat.

  3. Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.

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