| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Latimes3 |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Extra-virgin olive oil |
| 8 |
bn |
Thinly sliced green onions |
| 1/3 |
c |
Chopped garlic |
| 2/3 |
c |
Chopped flat-leaf parsley |
| 1 1/2 |
c |
Red wine; preferably Chianti |
| 4 |
cn |
Tomatoes with basil -; (28 oz ea) |
| 1 |
ts |
Salt |
|
|
Freshly ground pepper |
|
|
Red pepper flakes |
INSTRUCTIONS
Heat oil in 4- to 5-quart heavy pot over medium-low heat. Add onions and
cook, stirring often, until soft, about 4 minutes. Add garlic and cook,
stirring often, until garlic begins to brown, about 10 minutes. Stir in
parsley. Add wine and bring to boil over medium heat. Add tomatoes, salt
and ground pepper and red pepper flakes to taste. Break up tomatoes with
wooden spoon. Return to boil, reduce heat and simmer, uncovered, stirring
occasionally, 30 to 40 minutes. Taste and adjust seasoning if needed.
(Tomato sauce can be made up to 3 days ahead and refrigerated or frozen up
to 1 month. Before using, gently reheat until hot. Add water if too thick
and adjust seasoning as needed.) Ladle hot tomato sauce over hot fettuccine
and serve immediately. Yields 12 (1 cup) servings.
Each serving without pasta: 158 calories; 617 mg sodium; 0 cholesterol; 10
grams fat; 13 grams carbohydrates; 3 grams protein; 1.31 grams fiber
Recipe Source: Los Angeles Times - 04-14-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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