Chunky Tomato Sauce with Bucatini Pasta
An easy-to-make chunky tomato sauce loaded with fresh veggies served over fun-shaped pasta
PREP TIME 35 minutes
COOK TIME 35 minutes
|2||Tablespoon minced garlic|
|3/4||Cup thinly sliced fresh basil (3/4 cup = about 1 oz)|
|2||can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained|
|2||Tablespoon extra virgin olive oil|
|1||Cup chopped yellow onion (1 cup = about 1 large)|
|1||dash serving Freshly shredded Parmesan cheese, optional|
|3||*serving (1/3 sec spray) PAM® Original No-Stick Cooking Spray|
|12||Ounce dry bucatini or spaghetti pasta, uncooked|
|2||Cup chopped red bell pepper (2 cup = about 2 large)|
|1/2||Cup chopped red bell pepper (2 cup = about 2 large)|
|1/4||Teaspoon kosher salt|
|1/2||Cup julienned zucchini|
|2||Tablespoon red wine vinegar|
- Cook pasta according to package directions. Meanwhile, spray large nonstick skillet with cooking spray. Place over medium-high heat 1 minute. Add zucchini, yellow bell pepper and salt. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
- Add oil to skillet. Add red bell pepper, onion and garlic; cook 8 to 10 minutes, or until onions are tender, stirring frequently.
- Add undrained tomatoes, basil and vinegar. Cook and stir 3 minutes or until hot.
- Serve tomato sauce over pasta. Top with reserved vegetables; sprinkle with Parmesan cheese, if desired.
|Serving Size:||about 1-1/2 cups pasta with 2/3 cup sauce each|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Dietary Fiber||7 g|
|Vitamin A||353 iu|
|Vitamin C||181 mg|
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