RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2322
| View Recipe |
|
|
| Recipe Name: |
Roasted Garlic Pasta Sauce |
| Source: |
Robert Davis Frank |
Submitted by: |
|
Last Modified: |
2008-06-17
|
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
75.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.40
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Quart
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.5 Teaspoon tabasco optional
|
Directions:
In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, thyme, oregano, basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
Serve over pasta of choice. |
|
|
|
| Nutrition per Serving: |
| Calories: |
130 |
Total Carbs: |
13.5 |
Net Carbs: |
11.5 |
| Cholesterol: |
0.0 |
Fat: |
6.7 |
Protein: |
1.56 |
| Fiber: |
2.04 |
Sodium: |
638.47 |
|
|
|
