Spaghetti with Chunky Tomato Sauce

Spaghetti with Chunky Tomato Sauce 150 Author: Canadian Living Credits: Spaghetti with Chunky Tomato Sauce 150

Who needs canned tomato sauce? Ready in mere minutes, a dash of balsamic vinegar makes this budget-friendly spaghetti dish stand out from the rest.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2008

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 carrots diced
  • 1 rib celery diced
  • 1 half sweet green pepper diced
  • 1 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 2 tablespoons tomato paste
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese (approx)
  • 2 tablespoons minced fresh parsley
  • 1 lb spaghetti

Method

In large saucepan, heat oil over medium-high heat. Saute onion, garlic, carrot, celery, green pepper, Italian seaSpaghetti Squash with Roasted Tomatoessoning, salt and hot pepper flakes until softened, about 5 minutes. Stir in tomato paste; cook for 1 minute.

Add tomatoes and vinegar; bring to boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Stir in Parmesan cheese and parsley.

Meanwhile, in large saucepan of boiling salted water, cook spaghetti until tender but firm, about 8 minutes; drain well and divide among pasta bowls. Pour sauce over top; sprinkle with more Parmesan cheese, if desired.


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Nutritional facts Per serving: about

  • Sodium 969 mg
  • Protein 19 g
  • Calories 549.0
  • Total fat 8 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 101 g

%RDI

  • Iron 50.0
  • Fibre 0.0
  • Folate 116.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spaghetti with Chunky Tomato Sauce

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