• 6servings
  • 35minutes
  • 284calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 2 cloves garlic

  3. 1/4 cup chopped onion

  4. 2 tablespoons dried parsley

  5. 1 tablespoon dried basil

  6. ground black pepper to taste

  7. 1 (29 ounce) can Italian-style stewed tomatoes, drained

  8. 1 pinch crushed red pepper flakes

  9. 12 ounces angel hair pasta

Instructions Jump to Ingredients ↑

  1. In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.

  2. Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.

  3. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.

  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.


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