Mostaccioli marinara with fresh basil
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Mostaccioli; uncooked |
| 14½ | ounce | Tomatoes; canned |
| Vegetable cooking spray | ||
| 1 | teaspoon | Olive oil |
| ⅓ | cup | Onion; diced |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper; coarsely ground |
| ⅓ | cup | Fresh parsley; chopped |
| 2 | tablespoons | Fresh basil; thinly sliced |
| 2 | tablespoons | Romano cheese; grated |
Directions
Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Position knife blade in food processor bowl; add tomatoes.
Pulse 3 to 4 times or until almost smooth; set aside. Coat a mediu skillet with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; saut 3 minutes or until tender. Add tomatoes, sugar, salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered 10 minutes. Stir in parsley and basil. Serve sauce over pasta; sprinkle with Romano cheese.
NOTES : 322 calories per 1 cup pasta, ¾ cup sauce, and 1 tablespoon of cheese.
Recipe by: Cooking Light, May/Jun 1993, p. 108 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998