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Pasta with Marinara Sauce Recipe

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Several fresh tasty ingredients go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun.—Diane Hixon, Niceville, Florida
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 garlic cloves, peeled and sliced
  • 1/3 cup olive oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons finely chopped onion
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon minced fresh basil
  • Hot cooked pasta

Nutritional Facts

3/4 cup (calculated without salt, pepper and pasta) equals 204 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 254 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  1. In a large saucepan, cook garlic in oil over medium heat for 3 minutes or until golden. Add the tomatoes, parsley, onion, bay leaves, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Add basil. Serve over pasta. Yield: 4 servings.
Originally published as Pasta with Marinara Sauce in Taste of Home December/January 1997, p41

Nutritional Facts

3/4 cup (calculated without salt, pepper and pasta) equals 204 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 254 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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