Spaghetti with tomato sauce

Yield: 4 servings

Measure Ingredient
4 cups Tomatoes; canned
1 tablespoon Garlic; chopped
¼ teaspoon Thyme; dried
1 tablespoon Margarine
2 tablespoons Olive oil
¾ cup Green pepper; chopped
1 tablespoon Basil
1 pounds Spaghetti
¾ cup Onion; chopped
¼ teaspoon Red hot pepper flakes
\N \N Pepper; black
1 \N Bay leaf

1. Heat the oil in a saucepan and add the onion, garlic, green pepper and crushed hot red pepper. Cook, stirring often, for about 5 minutes.

2. Add the tomatoes, bay leaf, thyme and a generous grinding of pepper.

Bring to a boil and simmer 20 minutes.

3. Spoon mixture into the container of a food processor. Blend to a fine puree. Add the basil. Reheat. Swirl in the margarine. Serve over spaghetti This sauce freezes well.

Per serving: 569 Calories (kcal); 12g Total Fat; (19% calories from fat); 17g Protein; 99g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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