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| 3 | pounds | tomatoes | |
| 2 | cloves | garlic | minced |
| 1 | tablespoon | vegetable oil | |
| 1 | tablespoon | parsley leaves | fresh or 1 teaspoon dried |
| 1 | tablespoon | basil | fresh, minced or 1 teaspoon dried |
| 2 | teaspoons | oregano | fresh, minced or 3/4 teaspoon dried |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | sugar | |
| 1/8 | teaspoon | black pepper | |
| 1/4 | cup | heavy whipping cream | |
| 1 | pound | pasta, penne | cooked and drained |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | or romano cheese, grated |
In a saucepan, bring water to a boil; dip tomatoes in water.
Peel skins and discard.
Chop pulp; set aside.
In a skillet over medium heat, sauté garlic in oil.
Add tomato pulp, parsley ,basil, oregano, salt, sugar and pepper; mix well.
Bring to a boil; reduce heat.
Add cream. Heat through.
Pour over hot pasta and toss to coat.
Sprinkle with cheese.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 716mg | 30% |
| Total Carbohydrate 101.0g | 34% |
| Dietary Fiber 8.0g | 32% |
| Sugars 12.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 65% | Vitamin C | 77% | |
| Calcium | 16% | Iron | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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