| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Meatless, Entrees | 6 | Servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | c | Chopped onion |
| 4 | Cloves garlic; minced | |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Sugar |
| 1 | ts | Dried basil |
| 1 | ts | Red pepper flakes |
| 2 | tb | Tomato paste |
| 1 | tb | Lemon juice |
| 1/2 | ts | Italian seasoning |
| 1/4 | ts | Ground black pepper |
| 29 | oz | Canned tomatoes; diced, undrained |
| 16 | oz | No salt added tomato sauce |
| 2 | tb | Chopped fresh parsley |
| 16 | oz | Pasta |
INSTRUCTIONS
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in balsamic vinegar and next 9 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Cook pasta according to package directions. In a large serving bowl, toss the cooked and drained pasta with the arrabbiata sauce and serve. Per serving: 374.2 calories; 2.4 g fat (5.8% calories from fat); 13.1 g protein; 75.5 g carbohydrate; 0 mg cholesterol; 365 mg sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Oct 17, 1998, converted by MM_Buster v2.0l.
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