*  Exported from  MasterCook  *
 
                    Spaghetti with Zesty Marinara Sauce
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Olive oil
    2                    Large cloves garlic -- crushed
    1                    Large onion -- finely chopped
    1      can           No-salt-added tomato paste -- 6-ounce can
    2      tablespoons   Minced fresh parsley
    1 1/4  teaspoons     Italian herb seasoning
      1/2  teaspoon      Dried basil
      1/8  teaspoon      Salt
                         Freshly ground black pepper
    2      teaspoons     Sugar
      1/8  teaspoon      Hot red pepper flakes -- or to taste
    1      cup           Water
      1/4  cup           Red wine
    1                    Bay leaf
    1      can           No-salt-added tomato sauce -- 8-ounce can
    1      can           No-salt-added tomatoes -- crushed, with liquid
                         16-ounce can
      1/2  cup           Grated Parmesan cheese -- or to taste
 
 Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and
  onion and saute until limp.
 Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper
  flakes.  Cook 3 or 4 minutes, stirring often.
 Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes
  to a boil.  Reduce heat and simmer 1 to 1-1/2 hours. Remove bay leaf.
 Cook spaghetti according to package directions, omitting salt. Drain and
  serve with sauce.  Sprinkle dish with Parmesan cheese.
 NOTE: The sauce freezes well.
 Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).
 
  This recipe is intended to be part of an overall healthful eating plan that
  would not include more than 30 percent of daily calories from fat.
 
  Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.
 
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