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Arrabbiata Sauce

Ingredients

1 tsp

olive oil

1 cup

chopped onion

garlic cloves --minced

1/2 cup

dry red wine or 2 tablespoons balsamic vinegar

1 tbs

sugar

1 tbs

chopped freshor 1 teaspoon dried basil

1 tsp

crushed redpepper

2 tbs

Tomato paste

1 tbs

lemon juice

1/2 tsp

dried Italianseasoning

1/4 tsp

black pepper

2 cans

diced tomatoes-- undrained (14.5-ounce)

2 tbs

chopped freshparsley

Recipe By : Cooking Light website, Jan. 1999; Serving Size : 3

Preparation

1. Heat oil in a saucepan or large skillet over medium-high heat.
Add onion and garlic; saute 5 minutes.
Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil.
Reduce heat to medium, and cook, uncovered, about 15 minutes.
Stir in parsley.
Yield: 3 cups (serving size: 1 cup).

CALORIES 133 (17% from fat); FAT 2.5 g (sat 0.4g, mono 1.3g, poly 0.5g);
PROTEIN 4.4g; CARB 26.7g; FIBER 4.2g; CHOL 0mg; IRON 3mg; SODIUM 468mg; CALC 112mg

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen Sonnessa - ksonness@suffolk.lib.ny.us was inserted by Renato Pichler / 2002-04-30 22:27:25

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