Spaghetti with zesty marinara sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1¼ | teaspoon | Italian herb seasoning |
| ½ | teaspoon | Dried basil |
| ⅛ | teaspoon | Salt |
| Freshly ground black pepper | ||
| 2 | teaspoons | Sugar |
| ⅛ | teaspoon | Hot red pepper flakes or to taste |
| 1 | cup | Water |
| ¼ | 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 |
| ½ | cup | Grated Parmesan cheese or to taste |
Directions
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 1-½ 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 ½ cup sauce per serving).