Pasta with arrabbiata sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | cup | Chopped onion |
| 4 | 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 |
Directions
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.