Tri-Color Pasta
Yield
4 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| ¼ | cup |
onions
finely chopped |
|
| 29 | ounces |
tomatoes, canned with juice
whole, broken up, or 3 cups fresh tomatoes peeled and chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | pound |
pasta, penne
or other shape |
|
| ½ | cup |
basil
fresh, chopped |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 15 | ml |
olive oil
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| 59 | ml |
onions
finely chopped |
|
| 838.1 | ml/g |
tomatoes, canned with juice
whole, broken up, or 3 cups fresh tomatoes peeled and chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 453.6 | g |
pasta, penne
or other shape |
|
| 118 | ml |
basil
fresh, chopped |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
In a large skillet, heat the ¼ cup of olive oil over medium heat; add the onion and sauté until tender (do not brown).
Add the garlic and sauté for one minute.
Stir in the tomatoes; reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, about 25 minutes.
Add the salt and pepper to taste.
In a large pot of boiling salted water, cook the pasta to desired doneness; drain well and place in a large bowl.
Stir the tablespoon of olive oil into the sauce, then pour over the pasta.
Add the basil and toss to blend.
Sprinkle with Parmesan cheese, if desired, and serve.
