Mostaccioli Marinara With Fresh Basil

Some of us, over the duration of our lives, have been shaken to the foundations by this truth of God’s sovereignty over man’s belief and unbelief. We have run from it, pretended it wasn’t there, argued against it, wept over it, and finally bowed our heads and hearts before it, and then discovered it to be one of the most deep and firm and precious foundation stones in the house of our fragile faith. We see now, with trembling joy, that without it we would not have believed, and we would not endure to the end and be saved.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Italian	Italian, Pasta, Sauces/ con	2	Servings

INGREDIENTS

4	oz	Mostaccioli, uncooked
14 1/2	oz	Tomatoes, canned
		Vegetable cooking spray
1	t	Olive oil
1/3	c	Onion, diced
1		Clove garlic, minced
1/2	t	Sugar
1/4	t	Salt
1/4	t	Ground pepper, coarsely
		ground
1/3	c	Fresh parsley, chopped
2	T	Fresh basil, thinly sliced
2	T	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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