Curly Pasta with Tomato Sauce
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 547 |
| pro | 19 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 101 g |
| fibre | 8 g |
| chol | 5 mg |
| sodium | 970 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 51 |
| vit A | 40 |
| vit C | 77 |
| folate | 117 |
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 sweet green pepper, finely diced
- 1 tsp dried Italian herb seasoning
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1 can (28 oz/796mL) diced tomatoes
- 4 tsp red wine vinegar
- 1 pinch granulated sugar
- 1/4 cup grated Parmesan cheese, (approx)
- 1/4 cup minced fresh parsley
- 1 lb Scoobi-Do pasta, or other curly pasta
Preparation
In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, green pepper, Italian seasoning and salt for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute.
Add tomatoes, vinegar and sugar; bring to boil. Reduce heat and simmer for about 25 minutes or until vegetables are tender. Stir in cheese and parsley. Transfer to food processor; purée until smooth. Pass through fine sieve if desired.
Meanwhile, in large saucepan of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve with more cheese to sprinkle over top.
Add tomatoes, vinegar and sugar; bring to boil. Reduce heat and simmer for about 25 minutes or until vegetables are tender. Stir in cheese and parsley. Transfer to food processor; purée until smooth. Pass through fine sieve if desired.
Meanwhile, in large saucepan of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve with more cheese to sprinkle over top.
Source : Canadian Living Magazine: March 2008
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