| 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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