Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 1/2 cup finely chopped onion

  3. 1/4 teaspoon crushed red pepper flakes

  4. 1 can (14 1/2 oz) Muir Glen ® Organic Halley Thirty-One Fifty-Five petite diced tomatoes or Fire Roasted diced tomatoes, undrained

  5. 1 clove garlic, finely chopped

  6. 1/4 teaspoon coarse salt (kosher or sea salt)

  7. 8 oz uncooked angel hair (capellini) pasta

  8. 1/4 cup chopped fresh basil leaves

  9. 1/2 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions 1. In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.

  2. Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss. Nutrition 1 Serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 5mg; Sodium 370mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 3g); Protein 11g % Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 15%; Iron 15% Exchanges: 2 Starch, 1½ Vegetable, 2 Fat Carbohydrate Choices: 2½ 2006 © and ®/™ of Small Planet Foods, Inc.


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