| 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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