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    Marinara Sauce Over Rotini


    Source of Recipe


    cookinglight.com

    1 teaspoon olive oil
    1/2 cup chopped onion
    2 garlic cloves, minced
    2 tablespoons chopped fresh or 2 teaspoons dried basil
    2 tablespoons chopped fresh or 2 teaspoons dried parsley
    1 teaspoon sugar
    1/2 teaspoon dried oregano
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 (28-ounce) can diced tomatoes, undrained
    1 tablespoon capers
    4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)


    Preparation
    Heat oil in a medium saucepan over medium heat. Add onion and garlic, and sauté for 2 minutes. Add basil and the next 6 ingredients (basil through tomatoes); bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Stir in capers. Serve over pasta.
    Yield
    4 servings (serving size: 1 cup pasta and 3/4 cup sauce)

    Nutritional Information
    CALORIES 277(8% from fat); FAT 2.5g (sat 0.4g,mono 1g,poly 0.7g); PROTEIN 9.7g; CHOLESTEROL 0.0mg; CALCIUM 77mg; SODIUM 531mg; FIBER 3.3g; IRON 3.7mg; CARBOHYDRATE 54.7g




 

 

 


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