8 Servings
1 tablespoon olive oil
2 cloves crushed garlic
1 onion, finely chopped
6
ounces no-salt-added tomato paste
2 tablespoons minced parsley
1 1/4 teaspoons
Italian herb seasoning
1/2 tablespoon basil
1/8 teaspoon salt
generous
amount of freshly ground black pepper
2 teaspoons sugar
1/8 teaspoon hot pepper
flakes
1 cup water
1/4 cup red wine
1 bay leaf
8 ounces no-salt-added
tomato sauce
16 ounces tomatoes, crushed
16 ounces spaghetti
1/2 cup grated
Parmesan cheese
Heat oil in a heavy non-aluminum skillet over medium-high
heat. Add garlic and onion and sauté 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 1/2 hours. Remove bay leaf. Cook spaghetti according
to package directions, omitting salt. Drain and serve with sauce. Sprinkle dish with
Parmesan cheese.
Amount Per Serving
Calories 322 Calories from Fat 47
Percent Total Calories
From:
Fat 15% Protein 15% Carb. 69%
Nutrient Amount per Serving Value
Total Fat 5 g 8%
Saturated Fat 2 g 8%
Cholesterol 5 mg 2%
Sodium 350 mg 15%
Total Carbohydrate 55 g 18%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 12 g
Vitamin A 27% Vitamin C 50% Calcium 0% Iron 22%
