| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Veg09 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Dried pasta, such as penne |
| THE SAUCE | ||
| 2 | T | Extra-virgin olive oil |
| 2 | T | Unsalted butter |
| 2 | Plump cloves garlic, smashed | |
| & minced | ||
| 1/2 | Onion, minced | |
| 1/2 | Carrot, scraped & shredded | |
| 1 | 14 oz can italian plum | |
| tomatoes crushed w/juice | ||
| 1 | t | Dried basil |
| 1/4 | t | Dried oregano |
| 1/2 | t | Crushed red pepper flakes |
| 2 | ds | Cayenne pepper |
| Kosher salt and black | ||
| pepper to taste | ||
| 1/4 | t | Baking soda |
INSTRUCTIONS
While making sauce put up a large pasta pot with water in it. Boil the water. When boiling, add the salt and cook the pasta until al dente( for penne, it is usually 9 minutes.) Drain. While the pasta is cooking, heat olive oil and the butter in a large, heavy nonreactive saucepan over medium heat. Add garlic, onions and carrots, and saute, stirring often, until carrots are soft, 4-6 minutes. Add tomatoes, basil, oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20 minutes. Add salt, pepper and baking soda. Blend thoroughly and serve. Recipe by: Garlic, Garlic, Garlic by Linda & Fred Griffith Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 465
Calories From Fat: 53
Total Fat: 5.8g
Cholesterol: 15.3mg
Sodium: 80.6mg
Potassium: 44.8mg
Carbohydrates: 85.2g
Fiber: 4.6g
Sugar: <1g
Protein: 14.6g