Pasta with arrabbiata sauce

Yield: 6 Servings

Measure Ingredient
1 teaspoon Olive oil
1 cup Chopped onion
4 \N Cloves garlic; minced
2 tablespoons Balsamic vinegar
1 tablespoon Sugar
1 teaspoon Dried basil
1 teaspoon Red pepper flakes
2 tablespoons Tomato paste
1 tablespoon Lemon juice
½ teaspoon Italian seasoning
¼ teaspoon Ground black pepper
29 ounces Canned tomatoes; diced, undrained
16 ounces No salt added tomato sauce
2 tablespoons Chopped fresh parsley
16 ounces Pasta

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in balsamic vinegar and next 9 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Cook pasta according to package directions. In a large serving bowl, toss the cooked and drained pasta with the arrabbiata sauce and serve.

Per serving: 374⅕ calories; 2⅖ g fat (5⅘% calories from fat); 13⅒ g protein; 75½ g carbohydrate; 0 mg cholesterol; 365 mg sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Oct 17, 1998, converted by MM_Buster v2.0l.

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