Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 1/4 teaspoons Italian herb seasoning
1/2 teaspoon Dried basil
1/8 teaspoon Salt
Freshly ground black pepper
2 teaspoons Sugar
1/8 teaspoon Hot red pepper flakes -- or to taste
1 cup Water
1/4 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
1/2 cup Grated Parmesan cheese -- or to taste
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).
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.
Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.
