Spaghetti with Chunky Tomato Sauce
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 549 |
| pro | 19 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 101 g |
| fibre | 8 g |
| chol | 5 mg |
| sodium | 969 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 50% |
| vit A | 39% |
| vit C | 73% |
| folate | 116% |
-
1 tbsp (15 mL) extra-virgin olive_oil
1 onion, chopped
2 cloves garlic, minced
1 each carrot and rib celery, diced
Half sweet green pepper, diced
1 tsp (5 mL) dried Italian_herb_seasoning
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper flakes
2 tbsp (25 mL) tomato_paste
1 can (28 oz/796 mL) diced tomatoes
1 tbsp (15 mL) balsamic_vinegar
1/4 cup (50 mL) grated parmesan cheese (approx)
2 tbsp (25 mL) minced fresh parsley
1 lb (500 g) spaghetti
Preparation:
In large saucepan, heat oil over medium-high heat; saut?nion, garlic, carrot, celery, green pepper, Italian seasoning, 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.
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.
Source
Canadian Living Magazine: September 2008
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