Spaghetti with Chunky Tomato Sauce
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
- 1 tbsp 1tbspextra virgin olive oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1 1carrotcarrots, diced
- 1 1rib celery, diced
- 1 Half 1Halfsweet green peppersweet green peppers, diced
- 1 tsp 1tspdried Italian herb seasoning
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsphot pepper flakes
- 2 tbsp 2tbsptomato paste
- 1 can 1can(28 oz/796 mL) diced tomatoes
- 1 tbsp 1tbspbalsamic vinegar
- 1/4 cup 1/4cupgrated Parmesan cheese, (approx)
- 2 tbsp 2tbspminced fresh parsley
- 1 lb 1lbspaghetti
Preparation
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.
More spaghetti recipes:
- Best Ever Spaghetti and Meatballs
- Spaghetti with Arugula Pesto
- Spaghetti Squash with Roasted Tomatoes
- Garlic Shrimp Spaghetti
- Spaghetti with Arugula Pesto
Source : Canadian Living Magazine: September 2008
