Pasta With Arrabbiata Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
1 cup: Chopped onion,
4 Cloves: garlic, minced
2 tbsp: Balsamic vinegar,
1 tbsp: Sugar,
1 tsp: Dried basil,
1 tsp: Red pepper flakes,
2 tbsp: Tomato paste,
1 tbsp: Lemon juice,
1/2 tsp: Italian seasoning,
1/4 tsp: Ground black pepper,
29 ounce: Canned tomatoes, diced, undrained
16 ounce: No salt added tomato sauce,
2 tbsp: Chopped fresh parsley,
16 ounce: Pasta,
Directions:
Heat oil in a saucepan or large skillet over medium-high heat. Add onion
and garlic; saute 5 minutes. Stir in balsamic vinegar and next 9
ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered,
about 15 minutes. Stir in parsley.
Cook pasta according to package directions. In a large serving bowl, toss
the cooked and drained pasta with the arrabbiata sauce and serve.
Per serving: 374.2 calories; 2.4 g fat (5.8% calories from fat); 13.1 g
protein; 75.5 g carbohydrate; 0 mg cholesterol; 365 mg sodium
Recipe by: Cooking Light (modified)
Posted to EAT-LF Digest by Joanne McAndrews on Oct 17, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
and garlic; saute 5 minutes. Stir in balsamic vinegar and next 9
ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered,
about 15 minutes. Stir in parsley.
Cook pasta according to package directions. In a large serving bowl, toss
the cooked and drained pasta with the arrabbiata sauce and serve.
Per serving: 374.2 calories; 2.4 g fat (5.8% calories from fat); 13.1 g
protein; 75.5 g carbohydrate; 0 mg cholesterol; 365 mg sodium
Recipe by: Cooking Light (modified)
Posted to EAT-LF Digest by Joanne McAndrews
converted by MM_Buster v2.0l.
Source from luhu.jp