Spaghetti with Marinara Sauce the Editors of Publications International, Ltd.
Makes 4 servings
|1||teaspoon olive oil|
|3/4||cup chopped onion|
|3||cloves garlic, finely chopped|
|1||can (16 ounces) no-salt-added tomato sauce|
|1||can (6 ounces) tomato paste|
|1||teaspoon dried oregano leaves|
|1||teaspoon dried basil|
|1/2||teaspoon dried marjoram leaves|
|1/4||teaspoon black pepper|
|8||ounces spaghetti, cooked, drained and kept hot|
- Heat oil in large saucepan. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add water, tomato sauce, tomato paste, bay leaves, oregano, basil, marjoram, honey and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer 1 hour, stirring occasionally.
- Remove and discard bay leaves. Measure 2 cups sauce; reserve remaining sauce for another use. Serve sauce over cooked pasta.
|Serving Size:||1 cup cooked Spaghetti with 1/4 of remaining Marinara Sauce|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||<1 %|
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