| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Pasta, Italian, Sauces/ con | 2 | Servings |
INGREDIENTS
| 4 | oz | Mostaccioli; uncooked |
| 14 1/2 | oz | Tomatoes; canned |
| Vegetable cooking spray | ||
| 1 | ts | Olive oil |
| 1/3 | c | Onion; diced |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground pepper; coarsely ground |
| 1/3 | c | Fresh parsley; chopped |
| 2 | tb | Fresh basil; thinly sliced |
| 2 | tb | Romano cheese; grated |
INSTRUCTIONS
Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Position knife blade in food processor bowl; add tomatoes. Pulse 3 to 4 times or until almost smooth; set aside. Coat a mediu skillet with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; saut 3 minutes or until tender. Add tomatoes, sugar, salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered 10 minutes. Stir in parsley and basil. Serve sauce over pasta; sprinkle with Romano cheese. NOTES : 322 calories per 1 cup pasta, 3/4 cup sauce, and 1 tablespoon of cheese. Recipe by: Cooking Light, May/Jun 1993, p. 108 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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