Curly Pasta with Tomato Sauce
Servings: 4
Ingredients:
| 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% |
-
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 each carrot and stalk celery, finely diced
Half sweet green pepper, finely diced
1 tsp (5 mL) dried Italian herb seasoning
1/2 tsp (2 mL) salt
2 tbsp (25 mL) tomato paste
1 can (28 oz/796 mL) diced tomatoes
4 tsp (20 mL) red wine vinegar
Pinch granulated sugar
1/4 cup (50 mL) grated parmesan cheese (approx)
1/4 cup (50 mL) minced fresh parsley
1 lb (500 g) Scoobi-Do 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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