This flavorful red sauce comes straight from Naples, Italy, where parsley and basil are considered staple ingredients in any great pasta sauce.
Makes 8 (1/2-cup) servings
|1/2||cup minced green bell pepper|
|1/4||cup minced onion|
|1/4||cup coarsely chopped celery|
|2||cloves garlic, minced|
|1||teaspoon olive oil|
|2||cans (10 ounces each) no-salt-added whole tomatoes, undrained|
|1/4||cup chopped fresh parsley|
|1||tablespoon chopped fresh basil|
|1/8||teaspoon black pepper|
- Place bell pepper, onion, celery, garlic and oil in medium saucepan. Cook and stir over medium heat until onion is tender.
- Add tomatoes, parsley, basil, salt and black pepper. Reduce heat to low; cover. Simmer 15 minutes; uncover. Cook and stir 10 minutes or until sauce thickens.
|Total Fat||1 g|
|Calories from Fat||20 %|
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