Perk up pasta with a homemade double tomato sauce. You can do it in just 30 minutes!
package (16 oz) penne pasta
can (28 oz) Italian-style peeled whole tomatoes, undrained
tablespoons olive or vegetable oil
cloves garlic, finely chopped
teaspoon crushed red pepper flakes
tablespoons chopped fresh parsley
tablespoon tomato paste (from 6-oz can)
cup freshly grated or shredded Parmesan cheese
Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
In 12-inch skillet, heat oil over medium-high heat. Cook garlic, red pepper flakes and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until slightly thickened.
Add pasta and 1/4 cup of the cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.
Add sliced pepperoni with the chopped tomatoes in step 2 for a meaty version.
Try this to keep extra tomato paste fresh. Scoop tablespoon-size dollops onto a cookie sheet lined with waxed paper; freeze until firm. Place in a freezer container or resealable freezer plastic bag. Defrost and use as needed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.